Spiced Pumpkin Seeds Recipe
Description:
These roasted spiced pumpkin seeds are an easy, delicious, and healthy snack that brings out the earthy, nutty flavor of the pumpkin, while adding a touch of heat from the chili flakes and savory salt. Ideal as a snack or topping for soups and salads, they are a great way to use every part of the pumpkin and infuse your meals with extra flavor.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4
Views: 7643
Rating: 5.0 (Based on 5 votes)
Dietary Info: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Seeds from one pumpkin | 1 medium pumpkin |
| Salt | 1 tsp |
| Chili flakes | 1 tsp |
| Rapeseed oil | 1-2 tsp |
Allergen Information:
- Contains: No common allergens.
- Note: This recipe contains pumpkin seeds, which may be a concern for individuals with specific seed allergies. It is recommended to check with guests or consumers about any allergies before serving.
Dietary Preferences:
- Vegetarian-Friendly: This recipe is fully vegetarian, making it suitable for vegetarians or anyone seeking a plant-based snack option.
- Gluten-Free: There is no gluten in this recipe, so it is suitable for those on a gluten-free diet.
- Dairy-Free: This recipe contains no dairy, making it appropriate for individuals following a dairy-free lifestyle.
Instructions:
-
Prepare the Seeds:
Start by pulling out the seeds from the pumpkin. Place them into a bowl of water to help loosen any remaining pumpkin flesh. -
Wash the Seeds:
Rinse the seeds in a few changes of water, ensuring all the stringy flesh is washed away. This will leave you with clean, ready-to-roast pumpkin seeds. -
Drain the Seeds:
Once cleaned, place the seeds in a colander to drain excess water, and set them aside to let any remaining moisture drip off. -
Dry the Seeds:
For best results, lay the seeds out on a piece of kitchen roll or a clean towel on a baking sheet. Leave them to dry for a few hours or overnight if you have the time. This ensures the seeds roast evenly and become crisp. -
Preheat the Oven:
Preheat your oven to 180ºC (350ºF) to ensure it’s ready for the seeds. -
Coat the Seeds:
Once the seeds are dry, spread them out in an even layer on a baking tray. Drizzle the rapeseed oil over the seeds and toss them gently to ensure they are fully coated. -
Season the Seeds:
Sprinkle the seeds with salt and chili flakes. You can adjust the amount of chili flakes to your desired spice level. Toss again to evenly distribute the seasoning. -
Roast the Seeds:
Place the baking tray in the preheated oven and roast the seeds for around 10 minutes, or until they are golden brown and slightly crispy. Be sure to check on them periodically to prevent burning, as oven temperatures can vary. -
Cool and Store:
Remove the seeds from the oven and allow them to cool completely. Once cool, store the seeds in an airtight jar or container. These roasted pumpkin seeds make for a perfect snack and can be enjoyed for up to a week when stored properly.
Serving Suggestions:
These spiced pumpkin seeds are a perfect snack on their own, or they can be used as a crunchy topping for salads, soups, or even yogurt. They add a delightful crunch and an extra layer of flavor to many dishes. Store any leftovers in an airtight container to keep them fresh for future use.
Conclusion:
This simple, yet flavorful recipe for spiced pumpkin seeds is a great way to make use of the seeds left over after carving pumpkins. With a combination of salt, chili flakes, and rapeseed oil, these roasted seeds make a crunchy, addictive snack that’s both nutritious and delicious. Whether you’re munching on them during a movie night or sprinkling them over your favorite dishes, these pumpkin seeds are sure to satisfy your craving for something savory and a little spicy. So, next time you carve a pumpkin, remember to save the seeds and give this recipe a try—your taste buds will thank you!
