Trash to Treasure Tuesday: Turbo’s Roasted Pumpkin Seeds

Turning Halloween scraps into crunchy golden treasure!

When Turbo saw the leftover pumpkin seeds from carving his spooky jack-o’-lantern, he flapped his wings and quacked, “Don’t throw those out! They’re snack gold!”

So instead of wasting them, Turbo and Kevin decided to roast them into a crunchy, healthy treat — and oh, what a treasure they turned out to be!

You’ll Need:

• Seeds from one pumpkin

• A drizzle of olive oil or melted butter

• A sprinkle of salt (and a dash of cinnamon or paprika if you’re feeling fancy!)

 How to Make Them:

1. Rinse your pumpkin seeds in a sieve to remove all the stringy bits.

2. Pat them dry on a clean tea towel.

3. Spread them on a baking tray, drizzle with oil, and season lightly.

4. Roast at 180°C (350°F) for about 15–20 minutes, giving them a shake halfway through.

5. Let them cool — if you can resist nibbling straight away!

Turbo’s Tip:

“Even pumpkin guts can become something great! Waste not, want not — that’s the garden way!”

These roasted seeds make the perfect autumn snack, or you can sprinkle them over soups and salads for extra crunch.

Turbo’s Kitchen Trick (for Little Ducks & Big Kids!)

Try making sweet roasted seeds for dessert! After rinsing and drying, mix the seeds with:

• 1 teaspoon melted butter

• 1 teaspoon brown sugar

• A sprinkle of cinnamon

Roast until golden and let them cool for a caramel-like crunch.

Any leftover shells or unpopped seeds? Turbo pops them straight into the compost — nothing goes to waste!