Scoop out the seeds from the butternut squash, like you would normally do.

Try and remove as much of the butternut squash flesh and stringy bits from the seeds as possible. Don’t worry if you can’t remove every last bit, just as much as you can.

Give your seeds a good rinse and then pat them dry with some kitchen towel.

Place the seeds on a baking dish and add the oil, paprika and salt. Mix well so the oil and seasoning coat the seeds fairly evenly.

Arrange the seeds in a fine layer, so that not too many seeds are on top of each other, and roast for about 12-15 minutes in roughly a 180°C oven. Give them a stir half way through so as not to burn them. (If you’re cooking something at a hotter temperature just keep an eye on them and be prepared to remove from the oven sooner)

You’ll hear the seeds popping as they cook – don’t be alarmed! You can tell they’re done when they look a bit brown and crispy on the outside.