Serves 6-8 as a soup topping, 2-4 as a snack

Equipment

Nothing special

Ingredients

Squash Seeds	2	dessert spoons ish (from 1 squash)
Salt	0.5	teaspoon

Method

1. Deseed your squash (works with anything – butternut, pumpkin, ….); either while the squash is raw or once it is cooked.
2. Rinse the flesh from the seeds. This may be easier if you soak the seeds in salted water for anywhere between an hour and overnight.
3. Spread the seeds onto an oven proof tray.
4. Roast for up to an hour in a medium oven (about 150-170). It’s not an exact science, as long as the oven isn’t so hot they burn you can just keep an eye on them. Roast them at the same time as you are cooking something else or place in a cooling oven to save energy.
5. Shake them a few times to ensure they dry out evenly.
6. Allow to cool, sprinkle with a little salt if desired then store in an airtight container.
7. Eat as a snack or serve on salads or soups.