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.
Recipe by The Community FarmDownload recipe