Spicy roasted pumpkin seeds

I had roasted my pumpkin for a beautiful creamy wine sauce to dress gnocchi and made what was left of the creamy flesh into a delicious soup, so it will come as no surprise that I made all of the squash go a long way. I extracted the beautiful fresh pumpkin seeds and roasted them to dry and toast in a fragrent and warm spice mix. These will be fabulous to snack on at work next. That's if they last that long!

What you will need
Pumpkin seeds from a small pumpkin
1 teaspoon olive oil
1 tea spoon salt
1 pinch of sugar
1 tea spoon paprika
1 tea spoon sumac (optional)


Firstly preheat the oven to 200 degrees.

After removing the seeds from the pumpkin, rinse with water, and remove any strings and bits of flesh. Pat dry, and place in a small bowl. Stir the olive oil, sugar and salt into the seeds until evenly coated. Spread out in an even layer on a prepared baking tray. Spinkle over the spices evenly.

 

Bake the seeds for 10-15 minutes, or until seeds start to pop. Remove from oven and cool on the baking tray before serving.

 

This can also be done with butternut squash seeds, so why not give it a go, especially if you are roasting the squash any way?