members recipes

To make sure that none of our halloween pumpkins died in vain I have been roasting up their remains. I made sure to save a couple of seeds out of each pumpkin for next year\'s veggie plot, but the rest have been turned in to little golden bites of pumpkin-y goodness. I didn\'t bother rinsing the pulp off the seeds and by roasting them slowly, the pulp turns wonderfully rich and chewy. You may need to adjust the quantity of ingredients depending on how many seeds you are roasting, these measurements are based on using the seeds of one small sugar pumpkin.

Ingredients
Ingredients:
Un-rinsed pumpkin seeds
Small knob of butter (about 20g)
1 tablespoon worcestershire sauce
1/2 teaspoon chilli flakes
1 teaspoon salt (to taste)
2 tablespoons lime juice

Method
Toss all the ingredients together and lay out in a single layer on a cookie sheet. Roast at 300 degrees for approx. 20 - 30 minutes, stirring occasionally until golden and crispy.

Serve with a cold beer while admiring your pumpkin creations!

For more of my recipes and recent kitchen adventures check out my blog - www.roamyourwayhome.com