I have about 5 recipes with pictures all waiting to be blogged, and I’m planning on working on some more, but in the meantime, here’s a fun little one. It does mean a bit of faffing about, but if you have a pumpkin (Pumpkin Pie will be up at some point soon!), why not use the seeds as well as the flesh?
Scrape the pith and seeds out of the pumpkin as you would if you were preparing it for cooking down the flesh. Pick out as much of the orange stringy pith, and then wash the seeds, getting rid of all the little bits. Spread the seeds out on a towel to dry. If you want to speed up the drying process a bit, either use a hairdryer or put them on a baking tray at very low heat (somewhere between 50°C and 80°C. Keep shaking them about, and make sure they don’t cook.
When the seeds are dry, drizzle them with olive oil and sprinkle with salt, then put in the oven at 135°C for 20 – 35 minutes. Check every 10 minutes or so, and give them a shake around each time. Some ovens may cook a lot faster than others, and I know mine is pretty cool and slow. When they begin to brown, they should be done. Try one if you’re not too sure! Give them a chance to cool down, then store in an airtight container. They are great for snacking or decorating other foods, like pumpkin soup.
If you want to use them for baking, try dry-roasting. Alternative flavourings could include garlic or chili, or try some mixed spice for a more sweet autumnal flavour.