We often include pumpkins and squash in our boxes through the autumn, so here's a recipe to turn the seeds into a healthy snack. The flesh of the pumpkin can then be easily roasted, made into soup or pie—they work well with lots of spices.
Pumpkin or squash seeds
Pinch each of Spices of your choice such as ground cumin, smoked paprika, chilli powder.
Preheat your oven to 200C. Cut open the pumpkin and scoop out the insides. Separate the seeds from the stringy flesh and then rinse under a tap in a sieve till clean. In a small saucepan, add the seeds to water, about 1 mug of water for every handful of seeds. Then add a couple of pinches of salt to the water. Bring to the boil and simmer for about 10-15 mins. Remove from heat and drain.
In a bowl mix the seeds with enough olive oil to cover them and add the spices of your choice then lay on a baking tray. Bake for 10-20mins until the seeds begin to brown. When browned remove from the oven and let the seeds cool right down before eating.