So this is just a quick recipe to help use up some of the excess seeds that are knocking around your kitchen after all of the Halloween festivities. This works equally well for pumpkin seeds or the seeds of any kind of squash really. I have used a mix of both here.
Cooked like this the seeds will keep happily in a jar in the store cupboard for ages! Ready for a lazy afternoon snack, to top off salads or to add to a quick pudding for dessert.
-Thoroughly wash a dry all of your seeds.
-Preheat your grill on a high setting.
-Spread the seeds out evenly on a large baking tray.
-Season well with salt and about a tablespoon of Cumin.
-Place the tray close to the grill for about 15 minutes or until brown.
-Allow to cool. Season again with salt and serve with a few beers for a beautiful bit of finger food.