Spread the seeds out on a baking tray and roast at 180C/160C fan/gas mark 4 for 10 minutes. For sweet and spicy cinnamon seeds, mist or drizzle the skins with a little sunflower oil then sprinkle with ground cinnamon, granulated sugar, a little salt and an optional pinch of cayenne.
Toss well together and roast for a further 10 minutes until crisp and lightly browned. Leave to cool. Alternatively, air-fry at 160C for a total of 20 minutes.
Whizz up the scrapings to use in baking
Instead of discarding the flesh scrapings, put them to work in your baking. Blend or grate the raw pumpkin and use it to add flavour and moisture to batter and dough.
Try knocking up a batch of cheesy, autumnal scones, a spiced pumpkin cake or some fluffy waffles to serve with your weekend bacon and eggs.
Freeze the flesh
If you don’t want to use the pumpkin straight away, freezing is a great option. As pumpkin has a high water content, you’ll get better results if you cook it first. Dice the flesh and steam, microwave or roast it until tender, then freeze in chunks or whizz into a smooth purée.
