Image of pumpkin and seeds

#AllGood - Pretty Pumpkins

The inside of pumpkin is the perfect addition to a salad, frittata or can make a tasty side dish when roasted or mashed. Pumpkin seeds and skins are delicious and with a splash of oil and seasoning can take it to the next level!

Seeds: Simply dry the seeds and spread on an oiled baking sheet and roast. Once dried, the roasted seeds can be enjoyed as a snack, in muesli or over the top of your roasted pumpkin. 

Skins: Cut the pumpkin into wedges (skins on) and coat with oil and honey. Season with salt and pepper and roast until the skin is crispy. You can use the roasted seeds and your favourite cheese to coat – we recommend using crumbly feta!

Flesh: Cut your pumpkin in half and roast until the flesh is soft and coming away from the skin. Then place into a food processor and mix until pureed. Add to baking batter to make delicious and healthy cakes, muffins and cookies. If there are leftovers, simply place into a container, label and freeze for future baking.