Roasted squash seeds



1/4 cup squash seeds
1/4 tsp salt
1/2 tbsp olive oil


1- Separate the seeds from the squash flesh and spread on a tea towel to dry. Minimum 30 mins.

2- Mix oil and salt in a bowl then tip in the seeds ensuring the seeds are all coated. 

3- Spread evenly on baking parchment and add to a preheated oven at 140°C for 20 mins.

4- 20 mins later they should be looking golden brown. Leave to cool for a bit.

​5- Once cooled they’re good to eat. Great as a snack, or scattered on salads or soups like this.

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