Crunchy and delicious!

Seeds from pumpkin or squash
1 tsp. olive oil
Pinch sea salt
Pinch cumin, optional
Pinch black pepper, optional

Preheat oven to 375˚.
Remove seeds from the pumpkin or squash membrane by soaking in warm water until they pull away easily.
Dry seeds and toss in a bowl with olive oil, salt and spices, if using.
Spread on a lined baking sheet and roast, along with the pumpkin or squash, 15-18 minutes.
Use to garnish.

From our cookbook Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen Morning Glory's Farm Food: recipes by farm chef Robert Lionette, photographs by Alison Shaw