Traditionally we Scots are supposed to hollow out turnips on Halloween and make them into lanterns with scary faces. Have you ever tried to hollow out a raw turnip? It’s not easy. Not easy at all. So, I for one am glad that the North American version, using a softer and already partly hollow pumpkin, is becoming the lantern of choice over here too.
There was very little swearing to be heard as I carved this year AND I was left with a heap of seeds and flesh to play with. Fantastic.
Here’s what I did with the seeds.
Smoky Roasted Pumpkin Seeds
Pumpkin seeds
Smoked Salt
Smoked paprika
Cayenne pepper
- Scoop the seeds out of the pumpkin and rinse to get rid of most of the stringy bits. Pat dry.
- Pre-heat your oven to 180 oC .
- Drizzle a little olive oil on a baking tray and toss the seeds in it to coat.
- Sprinkle generously with smoked salt and smoked paprika. Go easy on the cayenne.
- Roast in the oven, tossing occasionally, until dried out and crisp (about 15 mins).
- Eat in private so you don’t have to share. 😉
A Wee Bit of Cooking 
They look delicious and I’m with you on eating in private! Yum! I didn’t bother with a pumpkin this year. Now, I’m wishing I did.
I love these! I once served them at a party but no one touched them. Later on I found out that everyone thought they were cocoa pops! Hard to imagine … but I had used the green seeds and lots of paprika. Oh well, they all missed out on the deliciousness.
Ohhh, just made these and they were fabby.
I didn’t have any of the fancy salt so made do with plain, no problem. I used a little too much chilli for the rest of my family but fine for me ; )
Tonight I’m making your ‘spaghetti with slow roasted tomatoes and basil.’