Sweet and Savory Pumpkin Seeds

By Laura A. EdgertonIf you buy a pumpkin to eat or carve this year, don’t forget about the seeds. Pumpkin seeds (also called pepitas) make a wonderful snack or topping for dishes like tacos, risotto or even porridge. Below you’ll find simple instructions on how to roast pumpkin seeds and add flavour.What you’ll need:

• A medium to large size pumpkin
• A tablespoon of olive oil or any neutral oil like sunflower or rapeseed, and salt
• A plastic zip top bag for one of the following seasoning blends:

Cheesy Italian: one tablespoon each of Italian seasoning (€.79*) and grated Pecorino Romano cheese (€1.10*) or parmesanCinnamon sugar: one tablespoon each of cinnamon (€.69*) and sugarSmoked savoury: one teaspoon each of gram marsala (€.69*), cumin (€.69*) and smoked paprika (€.69*)Instructions:

• Remove the inside of the pumpkin.
• Separate the seeds from the stringy bits.
• Let the seeds air dry on kitchen towels for at least 10 minutes and up to 3 hours.
• Preheat the oven to 150˚C.
• Mix the seeds in a bowl with a tablespoon of oil and a teaspoon of salt.
• Although the pumpkin seeds will be delicious with just salt, if you want to add one of the seasoning mixes, now is the time. Put your spices into a zip top bag, seal and shake. Next, add the oil and salt-coated seeds to the seasoning bag and shake again.
• Spread the coated seeds out in one layer on a baking tray.

• Put the seeds into the oven for about 25 minutes. Remove the seeds when they are golden brown.
• If they’re a little soft at this stage, don’t worry. Pumpkin seeds crisp as they cool.
• Have a taste and see if they need an additional sprinkle of salt.
• Eat as a snack, or use as a topping.

*Sourced at Tesco