Roasted Butternut Squash Seeds with Chilli and Lemon

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Next time you cook a squash, make sure you don’t throw away the seeds. They make a great little snack or a crunchy topping for salads or hot dishes. Here I’ve used chilli and lemon zest but you can flavour them with anything you like or simply some salt and pepper. 

Seeds from 1 squash, squeezed out of the stringy pulp 

Splash of cooking oil (I used rice bran)

Pinch of chilli powder (or more to taste)

Zest of half a lemon 

Preheat the oven to 180C/350F

On a baking tray or even a piece of foil for minimum effort, combine everything with a good pinch of salt and grinding of black pepper. Roast in the oven for 20 minutes or until they are golden and crunchy. 

 

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