How to roast pumpkin seeds
Skill level
Easy
Equipment you will need for this technique
Spoon
Large bowl
Colander
Baking tray
A quick and easy way to use up seeds from pumpkin or squash.
Scoop out the seeds, and place them in a bowl of cold water, this will make it easier to pull the seeds away from the stringy pumpkin pith. Place the seeds in a colander to allow them to drain a little. Tip onto a baking tray lined with kitchen paper and pat dry.
Preheat the oven to 200C/180C Fan/Gas 6. Remove the kitchen paper and spread the seeds out evenly on the baking tray (or use two, so that the seeds are well spread out) and drizzle them with oil. Sprinkle with salt or seasoning mix and give them a good stir so that they are all coated.
Roast in the oven for 15–20 minutes, stirring them halfway through, until the seeds are toasted and golden brown. Leave to cool on the tray, then pour into a bowl to serve. They will crisp up as they cool, so don’t try to eat them too soon!
