Hello there my fellow foodies 🙂
It is official, I am obsessed with squash. I don’t know what it is about this vegetable that makes me happy – and I cannot believe that it was missing from my life for all these years!
So, obviously i’d like to eat every single part of the squash possible and apart from the tough outer skin and stringy mess – the rest is ours for the taking, including the seeds.
This is a continuation of the last post on roasting squash.
1. After you have cut the squash and scooped out all the seeds and stringy stuff make sure you keep all of this in a bowl. Preheat the oven to 150 degrees C. Try your best to separate the seeds from the stringy stuff, this can be quite tricky.
2. Place seeds in a colander and rinse with water (this will help to clean them off).
3. Place seeds in a pot filled with water and 1 tsp of salt and allow to boil, then simmer for about 10 minutes. This process aids in easy digestion of the seeds.
4. Rinse the seeds again in a colander and pat dry with a paper towel. Don’t worry if the seeds stick onto the towel. They also don’t have to be completely dry.
5. Now, lay seeds onto a baking tray, spread them out well without much overlapping. Add a tsp of oil to the seeds and Herbamare seasoning (or sea salt and pepper). You can also add any other seasoning you like, i’m guessing paprika would be delicious!
6. Put into the oven and leave for 10 minutes, then toss the seeds around and bake for another 10 minutes. In the last 5 minutes be very careful of burning the seeds. Break a couple of the seeds in half and check that the inside has a golden tinge and is not brown (which means that they have burnt).
7. Take out of oven and enjoy!!
These seeds were scrumptious to pick on whilst watching television 🙂
What are your favourite seeds?