After using a Butternut squash in yesterday’s healthy lunch, I put the seeds that I’d scooped out to one side to make Matt a little snack to take to work today. We’re both terrible for snacking on things so it’s nice to be able to send him to work with something homemade and healthy that I know he loves.
These little babies are jam packed with protein and very good for your ticker. A handful is 15% of your daily iron, and lots of beta carotene gives your immune system a magic boost. Wahoo!
A little bit like my BBQ roasted chickpeas, you can take the bones of this recipe and flavour it how ever you like, but as we all know, Matt loves anything spicy, so chilli it was.
To make your own batch, all you’ll need is:A handful of butternut squash seeds 1/4 tsp cayenne pepper 1/4 tsp chilli flakes pinch of salt
Once you’ve scooped the seeds out of your butternut squash, separate the seeds from the goo (very technical terminology) and line a baking sheet. I used my cheap and trusty reusable non stick liner but greaseproof will do the job just fine.
Sprinkle the spices and salt over the seeds. Give them a jumble before spreading in a single layer. They need about 15mins in the oven at 175 degrees, just until they’re crunchy.
You can of course follow the same recipe with pumpkin or sunflower seeds but they’re both a little tough. I much prefer the butternut squash version. Let me know in the comments below if you try them!
P.S I now have a recipe page set up to give you a quick over view of the other things I’ve been up to.
ExperimentSwap the chilli/cayenne mix for smoked paprika Try sprinkling over a salad for added crunch Go with the BBQ mix I use for my roasted chickpeas