Updated: Nov 26, 2018
What better way to celebrate Halloween than with roasted pumpkin seeds and pumpkin flavoured food? This post includes two recipes, one for delicious pumpkin seeds and one for a roasted pumpkin.
This year I have fallen in love with everything pumpkin flavoured, from delicious warm breakfasts to roasted pumpkin seeds.
Pumpkin seeds are the perfect healthy snack. They are a great source of magnesium, potassium, calcium, vitamin B2, vitamin K and even zinc. They also contain omega 3 and 6 fatty acids, fibres and antioxidants. Hence, they are amazing to lower your cholesterol levels, to prevent heart diseases and to help you sleep better, to list just a few of the benefits.
They are not only healthy, they taste super delicious when they are roasted.
Plus, they are super easy to make and a great way of reducing your waste. When you roast a pumpkin, why throw away the seeds? You might as well roast them.
And if you are planning on carving pumpkins for Halloween, here's a fact that might shock you: In the UK, there are 18 000 tons (!) of pumpkins that go to waste after Halloween. Once you carved your pumpkin, you should cook the pumpkin up instead of throwing it away (it's totally worth it and totally edible). Think about how many people could be fed with 18 000 tons of food. 5 million pumpkins go to landfill rather than food waste, polluting the earth while they decompose because of their methane production. There's a #pumpkinrescue campaign that has been launched to create awareness of this enormous waste that's happening in the UK.
So let's better cook our pumpkin up.
Pumpkin Seeds & Roasted Pumpkin
Perfectly easy and healthy. 1 main ingredient.
Course: Snack, Dessert, Breakfast, Lunch, Dinner
Servings: around 50 pumpkin seeds, 4-6 cups pumpkin puree
Does it keep? Pumpkin Puree: 3 days, Airtight Container. Seeds: 3-4 weeks
Prep Time: 30 min Total Time: 1.30-2 hours
Pumpkin Olive/Coconut/Sunflower Oil
1. Pre-heat oven to 150 degree C. Carefully take out the pumpkin stem with a knife. Then, half your pumpkin. Scoop out the pulp with the seeds and put them in a bowl.
2. Take 1 Tbsp of oil and cover your pumpkin flesh with oil. Put your pumpkin on a baking sheet with the flesh touching the baking sheet. Carve holes in your pumpkin skin so that steam can evaporate in the oven.
3. Place pumpkin in the oven and leave in for 45-50 minutes or until a fork gets easily through the skin.
4. Take out the pumpkin and let it cool. Once it's cooled, scoop the pumpkin flesh out and blend in a blender to make your own pumpkin puree.
5. Now let's take the seeds out of the pulp. Wash the seeds to get all the pulp off, then let them dry. Put them in a bowl with 1 Tbsp oil. Add some salt and pepper to taste. Line them on a baking sheet so that all seeds are lying in a row and not on top of each other.
6. Let them bake in the oven (150 degree C) for 20 minutes. Stir them around, take one or two seeds, open them and take a look inside. If the seeds look and taste done, then turn off the oven. But they shouldn't be done yet (depends on your oven). The oven should be turned down to 110 degree C now. Leave the seeds in for another 10 minutes but make sure they don't start burning. After those 10 minutes, they are done.
You can eat them with the skin, it's delicious!
Tag me in all your posts #blissfoodflower @blissfoodflower
Love, Viki xx
Pumpkin Seed Health Facts