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Roasted squash seeds
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Chef :
Sam MeadleyRoasted squash seeds
I had a delicious looking winter squash and wanted to #cookeverypart. Inspired by a recent lunch at a local cafe I made a soup from the flesh, roasted the seeds and made crisps from the skin. Simple and delicious seasonal food and no waste.
Cooking instructions
* Step 1
Separate the seeds from the squash flesh and spread on a tea towel to dry. Minimum 30 mins.
* Step 2
Mix oil and salt in a bowl then tip in the seeds ensuring the seeds are all coated.
* Step 3
20 mins later they should be looking golden brown. Leave to cool for a bit.
* Step 4
Once cooled they’re good to eat. Great as a snack, or scattered on salads or soups like this.
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