If you are using fresh pumpkin or squash in a recipe, don't throw away the seeds - roast them for a delicious and healthy snack.
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150g (5 oz) pumpkin or squash seeds
1 tablespoon olive oil
1/2 teaspoon salt, or to taste
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Method Prep:10min › Cook:15min › Ready in:25min
Preheat the oven to 140 C / Gas mark 1. Line a baking tray with baking parchment or aluminium foil.
After removing the seeds from the pumpkin, rinse with water, and remove any strings and bits of squash. Pat dry, and place in a small bowl. Stir the olive oil and salt into the seeds until evenly coated. Spread out in an even layer on the prepared baking tray.
Bake for 15 minutes, or until seeds start to pop. Remove from oven and cool on the baking tray before serving.