If you have left the pumpkin decorating to the very last minute (like me, every year) here is the perfect Halloween treat idea – for you, not the trick & treaters…spiced roasted pumpkin seeds. Here’s how:
Once you have scooped the insides of the pumpkin just reserve the seeds. Then preheat the oven to 180C.
Scatter the pumpkin seeds onto a lined baking tray. Then add some warming spices to the seeds. I used smoked paprika, sea salt and brown sugar for a smoke-salt-sweet flavour that works really well. I have tried this with ras el hanout, garam masala and even soy sauce in the past; all work really well.
Once you have added your spices, just roast the seeds in the oven for 10-15 minutes, until slightly golden, and your house smells delicious.
Let the spiced pumpkin seeds cool a little before eating them slightly warm. They are good at room temperature too, and will store in a jar for a couple of days before losing some of their crunch. I am saving these for tonight, after the last of the trick & treaters have been, and I can sit down with a nice cold glass of wine!