2017 Update: Due to a problem with Photobucket, see here, there will be a lot of recipes without photos. I will be slowly redoing the recipe pages, as best I can, but many other posts will be impossible to replace. I’m doing this in my own time, while continuing to update the blog with new recipes and posts. If you’d like to donate, any amount appreciated, you can do so here. The site will always be free, the recipes will never be locked behind a paywall, but this is a lot of additional work. I’m not demanding or begging, just putting it there so if you feel like repaying my hard work you have that option. I don’t make any money from the site, all that I do here is to help others, I couldn’t charge for that.
I never even knew I wrote this out, I found it by mistake when cleaning up the tags on my other recipes. These are amazing, I willing dismember a Butternut Squash just to get at these. Hopefully I’ll have a few variations in time.
2017 Update: Though I don’t eat them now, histamine intolerance is a pain, I have tried numerous varieties of squash for seeds in my time. They’re a tasty and very healthy treat. I’ve never bothered taking off the hulls, plenty of fibre there, but even as is there really is nothing like freshly roasted squash seeds.
Any Squash Seeds
Dash of Olive Oil to Coat Seeds
Sea Salt to Taste
1. Preheat the oven to 175c (Fan)
2. Put water in a bowl and add Seeds and fibres, remove the seeds as they float to the top. Remove an clinging fibres from the Seeds. Dry the Seeds and add to a bowl. Add Olive Oil and Sea Salt.
3. Spread onto a parchment lined baking sheet and bake in oven for 10-15 or until seeds are golden brown. Cool on baking sheet before serving.