This is a great way to use up the seeds inside a pumpkin or squash. They’re a tasty, nutritious snack, and a great way to reduce food waste going to landfill
Serves 8 people
- 1 handful(s) pumpkin or squash seeds
- 1 pinch(es) sea salt
- 5 mL olive oil
Oven Baked Method
- Preheat oven to 200°C/Gas Mark 6.
- Cut open the pumpkin and use a strong metal spoon to scoop out the insides.
- Separate the seeds from the stringy core.
- Rinse the seeds. In a small saucepan, add the seeds to water, about 1 mugs of water to every handful of seeds.
- Add ½ tbsp of salt for every mug of water.
- Bring to the boil. Let simmer for 10 minutes. Remove from heat and drain.
- Spread about a tablespoon of olive oil over the bottom of a baking sheet. Spread the seeds out over the sheet, all in one layer. Bake for 10-20mins on the top rack until the seeds begin to brown.
- When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating. Either crack to remove the outer shell or eat whole
Method
Oven Baked Method
- Preheat oven to 200°C/Gas Mark 6.
- Cut open the pumpkin and use a strong metal spoon to scoop out the insides.
- Separate the seeds from the stringy core.
- Rinse the seeds. In a small saucepan, add the seeds to water, about 1 mugs of water to every handful of seeds.
- Add ½ tbsp of salt for every mug of water.
- Bring to the boil. Let simmer for 10 minutes. Remove from heat and drain.
- Spread about a tablespoon of olive oil over the bottom of a baking sheet. Spread the seeds out over the sheet, all in one layer. Bake for 10-20mins on the top rack until the seeds begin to brown.
- When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating. Either crack to remove the outer shell or eat whole
Ingredients
- 1 handful(s) pumpkin or squash seeds
- 1 pinch(es) sea salt
- 5 mL olive oil
Alternative Frying pan/shelled method
Put the seeds into a heavy-based frying pan and heat over a medium flame until the seeds start to go brown and pop.
Shake the pan from time to time, to ensure that they toast evenly.
Tip the seeds into a bowl and shake a little soya sauce over them, stirring well so that they all get a light coating.