A pumpkin is not just for Halloween! They are good for so much more than trick-or-treat lanterns or tasty autumn soups: the seeds are also nutritious powerhouses, packed full of vitamins, minerals and healthy fats. The green, shell-free seeds are inexpensive and easy to find in the supermarket but it’s also simple to save seeds from a pumpkin, once the flesh has been used for cooking:

With a spoon, scrape the seeds from the pumpkin, pull away the stringy flesh and rinse the seeds clean in water. Spread the seeds on a clean tea towel and pat dry. Place on to a baking tray, glug a tablespoon of olive oil over the dried seeds and sprinkle with sea salt (try customising by adding a pinch of smoked paprika or chilli flakes). Using your hands, mix the seeds, oil and spices and spread flat on the baking sheet. Bake at 180˚C/gas 4 for around 10 minutes or until the seeds are golden. Cool and store in an airtight container..

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