If you have any spare time then think about using up your carved Halloween pumpkins, seeds and flesh rather than letting them go to waste.
Although Halloween pumpkins are not bred for their taste they are perfectly edible.
Here is what we did in our kitchen to try and reduce our waste and make two flavours of delicious pumpkin seeds.
Recipe
1. Place the seeds and flesh in a large bowl cover in water. With a spoon or if you are not texture phobic stir with your clean hand.
2. Watch the seeds float to the top of the water. Repeat step 1. as many times as you have patience for. Skim off the seeds with a spoon/sieve or your hands. Place them in a colander and wash thoroughly.
3. Dry them, the three best ways are:
On a clean dry dish cloth in your kitchen.
Pop them in the oven on the lowest setting or the warmer draw.
...or put them in a dehydrator (if you have one!)
4. Once they are completely dry (this may take a while)
It’s time to flavour them.
Preheat your oven to 160c.
Here is one savoury and one sweet recipe. Mix the below in a bowl and the add to your seeds bowl and mix again.
Savoury flavour inspired by our gardener Lyson
250g whole pumpkin seeds
Melted vegan butter or oil - 5 tbsp
Nutritional yeast - 2 tbsp
Tamari - 2 tbsp
Smoked paprika - 1/2 tbsp
Salt - 1/8 tsp (pinch)
Sweet flavour inspired by autumn
250g whole pumpkin seeds
Melted coconut oil - 5 tbsp
Brown Sugar - 1 tbsp
Cinnamon - 2 tsp
Ground ginger - 1/8 tsp (optional)
Salt - 1/8 tsp (pinch)
5. Once flavoured lie them in a single layer on a lined baking tray and roast at 160c for
30-45mins or until they are gently browning and crunchy. Check and stir them every 10-15mins.
6. Remove from oven, allow to cool.
Eat and enjoy!