Toasted Squash Seeds
- Details
- By Jo Ingleby
Toasted squash or pumpkin seeds are loved as snacks around the world but are an acquired taste because you crack and shell them in your mouth and spit out the shell! Homemade toasted seeds are a great way to use any large, plump seeds that come from your squash and they are packed full of vitamins and minerals.
Place the seeds in a colander and wash well under cold water. Rub all of the membrane off the seeds. Place in a saucepan and boil for 3 minutes. Drain and then dab dry with kitchen paper. Drizzle the seeds with olive oil and a little salt. Heat a baking tin in a hot oven (200°C/gas mark 6) add the squash seeds to the hot tin and roast for 10 minutes, then shake and cook for a further 5 minutes, or until the seeds puff up.
If you like you can add flavours such as sea salt, rosemary, chilli or a splash of soy sauce while cooking for added flavour.
