Roasted Squash Seeds
You can roast the seeds from any winter squash, not just your jack-o’-lantern! Your squash may have moreor fewer seeds than 1 cup. You can just adjust the ingredient amounts accordingly.
kitchen gear
- Colander or strainer
- Clean dish towel
- Measuring cup
- Measuring spoons
- Rimmed baking sheet
- Wooden spoon or silicone spatula
- Potholders
Ingredients
- 1 cup (or so) pumpkin or squash seeds
- 1 teaspoon vegetable oil
- 1⁄2 teaspoon Salt
Instructions
- Wash your hands with soap and water, then gather all your equipment and ingredients and put them on the counter.
- Turn the oven on and set the heat to 325 degrees
- Put the seeds in the colander or strainer and rinse well, but don’t worry if there’s still squash attached to them! (This is edible.) Blot them dry with the dish towel.
- Put the seeds on the baking sheet and add the oil and salt. Mix everything together, then spread out the seeds in a single layer.
- Once the oven temperature has reached 325 degrees, put the sheet in the oven and bake until the seeds are dry and golden brown, 15 to 40 minutes (this will depend on how big they are when you start, and how wet).
- Set aside to cool, stirring with the spoon or spatula every 10 minutes or so. Serve right away or store in an airtight container for up to 1 week.
Notes
GET CREATIVE
When the seeds are almost done, stir in one of the following for the last 5 minutes or so of baking:
• 1⁄2 teaspoon chili powder
• 1⁄2teaspoon curry powder
• 1⁄2teaspoon Old Bay or Creole spice blend
• 1⁄4teaspoon cayenne pepper
• 1 teaspoon brown sugar and 1⁄2 teaspoon ground cinnamon