Toasted Squash Seeds

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.

20 Minutes
Serves 4
Easy

Ingredients

Pumpkin seeds large and plump

Olive oil

Salt

Method

STEP 1
Place the seeds in a colander and wash well under cold water. Rub all of the membrane off the seeds.

STEP 2
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.

STEP 3
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.

Nutritional information

  • Kcals
  • Fat
    g
  • Saturates
    g
  • Carbs
    g
  • Sugars
    g
  • Fibre
    g
  • Protein
    g
  • Salt
    g
Recipe by
The Community Farm