Pumpkin seeds – five ideas on how to use them
There are a whole lotta seeds in every Hokkaido pumpkin or butternut squash. We’ve come up with five ideas on how to make the most of them.
Ever prepped a pumpkin or squash and thought what a shame it is to throw away all those seeds? Fret no more! Our five ideas on what to do with pumpkin seeds put a swift end to food waste.
Roasting seeds is a good start. First soak them overnight in a bowl of water to remove all the remaining flesh and fibres. Add salt to the water for flavour; unless you plan on using your seeds for a sweet recipe in which case skip this step. Rinse the seeds the next day, spread them out on a tea towel and pat them dry.
There are two ways to give your pumpkin seeds some crunch. The first is frying. As they’re packed with oil, there’s no need to add it to the pan. Simply heat the seeds over a medium heat with a pinch of salt. Alternatively, toss the seeds in oil, allow to dry and roast them on a baking tray in the oven.
If you can stop yourself tucking in as soon as they’re cooked, you can use the seeds to whip up a tasty pesto. A brilliant gift to bring along to the next dinner party.
Alternatively, bake pumpkin seed rolls or pumpkin seed bread and host a family brunch. Whether smoked salmon, Swiss cheese or homemade jam, you can eat pumpkin seed bread with anything.
Pumpkin seeds taste great in muesli, especially with a pinch of cinnamon. Or create a crunchy snack to enjoy on the go by mixing them with other seeds or making crackers.
And if you haven’t got time to prep the seeds but can’t bring yourself to bin them, why not leave them to grow? Either dry them in the oven and wait until spring to plant them, or stick the seeds into a pot of moist earth immediately. Then sit back and wait!
Oh, and FYI – you can eat the skin of a Hokkaido, but save the carcass of a giant pumpkin for carving spooky Halloween lanterns!