Roasting the seeds you collect while carving pumpkins is super-easy and really yummy too! Our kids look forward to eating the pumpkin seeds almost as much as they look forward to carving the pumpkins themselves!. Here’s what you need to do to roast the pumpkin seeds
- Seperate pumpkin seeds from pumpkin pulp or ‘slime’ (as the kids would say!)
- Put seeds in a collander and rinse thoroughly
- Spread seeds on baking sheet to dry
- Once dry, put seeds into a bowl and add between 1tsp and 1 tbsp of olive oil, mixing thoroughly
- Spread seeds onto baking sheet and sprinkle lightly with seasoning of choice – could be seasoning salt, cinnamon and sugar, a dusting of pepper, etc
- Bake at 350 for up to 20 minutes, stirring periodically and checking for browning
- Let cool and enjoy!