The thing about roasting and pureeing your own pumpkin is that you end up with lots of seeds going in the recycling. Well I’m hear to tell you it doesn’t have to be that way! Nope. You can roast the pumpkin seeds for a delicious and healthy snack, or to use in granola, crumble topping, to sprinkle on top of pumpkin cakes…the possibilities are endless (almost).
Great thing is, it takes no time at all and you can get creative with the spices you use. Go savoury with chilli, cumin and coriander. Keep it simple with salt and pepper or cinnamon sugar. I’ve gone down the pumpkin spice route, with a little twist of ground cardamom to mix things up! Very tasty. (more…)