- A handful of squash seeds
- A splash of olive oil
- A pinch of sea salt
- A pinch or 2 of spice, such as ground cumin, smoked paprika, cinnamon or fajita seasoning
Prep: 10 mins | Cook 5-6 mins
1. Pull the seeds out the squash flesh and pop them in a bowl of water. Rub the seeds with your fingertips to wash off any flesh still stuck to them. Drain the seeds and tip them back into the bowl.
2. Add a small glug of olive oil and a pinch of salt to the seeds. Toss to coat. You can add a pinch or 2 of spice, such as ground cumin, smoked paprika, cinnamon or fajita seasoning, if you like.
3. Set a dry frying pan on a medium-high heat. Tip in the seeds and toast for 5-6 mins, stirring often, till the seeds puff up and turn golden brown. Pop the toasted the seeds into a bowl and let them cool for a few mins before serving. The seeds will keep in an airtight tub for up to a week, perfect for sprinkling over soups and salads, or straight-up snacking.