Roasted Squash Seeds

Isabelle reminded me a couple of years ago to save the seeds from squashes and pumpkins for eating. Such a good tip.

I use the following recipe from Riverford:

• Separate the seeds from the pulp.
• Toss the seeds in a little oil and salt or soy sauce. Add flavours such as spices, honey or dried herbs.
• Spread the seeds on a baking sheet and roast at 160°C/Gas 3 for 10-15 minutes, until crisp and lightly golden.
• Once cool, the roasted seeds will keep in an airtight container for a week or so.

Use as a healthy snack, sprinkle on cereals or soups or add crunch to salads.

Submitted by Jane, plot 9