If you cut up a squash for soup, curry or muffins, the inside is scraped out. There are a lot of cores underneath. Do you end up in the bin? They’re too bad for that.
Roasted sweet or savory, pumpkin seeds are a delicious treat – and no kitchen waste after preparing the rest of the pumpkin.
The experts at the Federal Center for Nutrition particularly recommend the seeds of the pumpkin varieties Hokkaido and Butternut, as they are relatively small and have a thin skin.
First they end up in a bowl of water, where they can easily be freed from the long fibers. They are rubbed dry with a cloth. Spread them out in a warm place and let them dry overnight.
Sometimes sweet, sometimes savory
Then you mix the kernels in a bowl with a little oil and season them.
1. For a sweet twist they are sprinkled with sugar and cinnamon and later caramelized in the oven. If you like, add some ginger, cumin, cayenne pepper and a pinch of salt.
2. It gets spicy with chili, garlic and paprika, nutmeg, allspice, oregano and thyme, but you can also add spice mixtures such as curry and ras el hanout.
A combination of fresh ginger, lime and soy sauce is also delicious, according to the Federal Center for Nutrition.
Roast in the oven
Now the kernels are distributed on a baking tray and roasted at 180 to 200 degrees for about 20 minutes. Turn the kernels halfway through so they crisp evenly. However, they should not be left in the oven for too long – otherwise they will dry out and lose their taste.
When the cores have cooled down, put them in an airtight screw-top jar. Stored in a cool, dark place, they will keep for a few weeks.