Roast Spiced Squash Seeds Recipe | Abel & Cole

Roast Spiced Squash Seeds

Cooking time
Serves2-4 people
Vegetarians Vegans Gluten-free diets

Turn leftover squash seeds into a crunchy toasted snack by sizzling them in a frying pan with a splash of olive oil and a pinch of spice.

Ingredients

  • 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

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Method

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.
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