ROASTED PUMPKIN SEEDS
If you get a pumpkin this year, make sure you don't throw away the seeds.
I love pretty much everything about carving my Halloween Jack O'Lantern. Like putting up the Christmas tree, it's a simple joy from childhood that never loses its lustre.
To treat yourself to a delicious snack, separate them from the stringy pumpkin 'guts', clean them off, and roast them with a little sea salt, olive oil and rosemary.
The scent of those pumpkin seeds browning in the oven is just as Halloweeny to me as caramel corn and fake Dracula blood... and they're high in fibre too!
Roasted Pumpkin Seeds Recipe
1. Pre-heat your oven to 300° F / 180°C
2. Separate the seeds from the guts of your pumpkin(s), rinse them clean (a big of pulp won't hurt any) and pat them dry with a kitchen towel.
3. On a non-stick or parchment lined baking sheet, toss the seeds with a drizzle of olive oil plus a pinch of sea salt and dried rosemary to taste. Quantities will obviously depend on how seedy your pumpkin was!
4. Roast for 30-40 minutes until golden brown, moving the seeds around every 10 minutes or so to keep them from burning.