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


  1. Step 1

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

  2. 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.

  3. 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.

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