Roasted Pumpkin Seeds Recipe.

One of the great joys of gardening is enjoying the fruits of your labour so to speak. You can certainly do this in more than one way with pumpkins - and their seeds.

Whilst pumpkins are a favourite at Halloween, we probably throw away one of the important constituents of the pumpkin! The seeds!

The pumpkin may be a great asset by way of decoration in the vegetable garden, and makes a great pie, the seeds can be roasted to make a gorgeous nutty-flavoured snack that is sure to be enjoyed by all of the family.

So the next time you carve out than frightening face from the bright orange outer, make sure that you save the Pumpkin Seeds. As well as being tasty once toasted or roasted, they are a great source of protein, fibre, iron and phosphorous.

For your Roasted Pumpkin seeds, you can either wash off the fleshy surrounds, or simply leave them as they are - to add flavour it is said!

This is what you do! >>>>>

Gather around a pint measure of pumpkin seeds, a couple of pints of water, a tablespoon of salt, and about the same of vegetable oil.

Boil the seeds in the salted water for around 10 mins.
Drain them off and spread them on a kitchen towel to dry
Put the seeds in a container and sprinkle on the vegetable oil to coat the seeds
Spread the seeds evenly on a baking tray and bake in pre-heated oven (250 deg) until they are a nice light brown colour - usually 30-35mins. Rustle the seeds about from time to time whilst cooking
Allow the seeds to cool completely before eating.

The husks can be left on - or taken off! If there are any left (!) they can be stored in an airtight containers.