Monday, 23 November 2015

Waste not, want not: spiced butternut squash seeds

Before roasting!

I roasted a butternut squash to make soup.  I didn't feel like throwing the seeds away so this is what I did with them.

butternut squash seeds, washed and with the stringy yellow threads removed, then patted dry on a towel.
A little oil
a pinch of salt
a pinch of garam masala

When you already have the oven on . . .
Pop the cleaned and dried seeds in a small bowl.  Add the oil, salt and spice and mix it well.
Lay some parchment on an oven tray.  Spread the oiled and seasoned seeds on the tray, separating them so that they are not all clumped together.
Roast in an oven at around 200C (Fan 180) for around 20 mins or until browning and 'crunchy'.

Allow to cool a bit before indulging in these flavoursome, crunchy, delicious snacky things that would have otherwise been thrown away.

I wonder if one can do the same with melon seeds.  Must Google!


  1. I'll send you my seeds next time! I cannot abide them!

  2. :-) They were scrummy!
    And it seems you can roast melon seeds too.
    J x