Packed full of goodness such as zinc, iron and vitamin E, pumpkin seeds are an excellent snack where the room for exploration is vast. The base method below can be adapted, so incorporate and experiment with different flavours for a delicious snack made from something you’d have otherwise thrown away:In the UK, pumpkin is incredibly underused and contributes vastly to food going to landfill during October and with 90% of pumpkin sales happening in October the scale for waste is enormous. It is estimated that 18000 tonnes of pumpkin is throw away each year, that is the equivalent of 45 million cans of soup(based on a 100% pumpkin 400g average can). So don’t add to that waste, make these tasty snacks and be a food waste warrior!
Quick guide to saving pumpkin seeds from your pumpkins this Autumn
- pumpkin seeds
Scoop out the seeds, wash them to remove any of the stringy strands and then dry them.
Spread onto a baking tray and drizzle over a little oil (a flavourless one preferably).
Roast on a low heat for 30 minutes - 120C until they're a light golden brown. (a lower, slower roast helps not deteriorate the vitamins and minerals)
Leave to cool and then store in an air tight container