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Pumpkin or Squash Seeds-How to Roast Them?
Pumpkin or Squash Seeds-How to Roast Them?

Steve Lister

Whenever people cook pumpkin or squash, or use it for decoration as in Halloween festivities, they generally throw away the seeds. These seeds make a nutritious and tasty snack and here is how you can do it.

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Ingredients

Pumpkin or butter-nut squash seeds
A little salt
Hot water

Instructions

1.Tease the seeds out of the fibrous part of the pumpkin/butter-nut squash.
2.Wash if you like, but this is not needed.
3.Place in a pan of water, add a handful of salt.
4.Bring to the boil then turn down to a simmer for a good 30-60 minutes. This softens the shell. You will notice that after a period of cooking, the seeds will no longer be floating, because they soak up water and get heavy.
5.Turn heat off and drain off the water, but don't dry them, as the water will help to give them salty taste.
6.Place on a large baking sheet and spread out well.
7.Roast in a medium hot oven, about 180°C/350°F/Gas Mark 4, until golden brown. You might want to stir/shake them about a few times during cooking, to get all sides cook uniformly.
8.Cool and store, if you can!

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