Roasted salted squash seeds
I roasted a bunch of squashes the other day and thought I shouldn’t waste the seeds. It’s a little work separating them from the stringy bits of squash flesh that want to stick to them but you know, it’s doable. So I pulled the seeds out of the squash cavity, cleaned them the best I could and spread them on a parchment sheet to dry overnight. The next day I drizzled them with a little bit of olive oil, sprinkled generously with salt and roasted in low heat at 300℉ until they begun to turn golden, about 20 minutes, but watch them, depending on your oven heat it can take longer or less time.
They were still shiny with the olive oil when I took them out of the oven so I let them dry further, uncovered, at room temperature.
Use them in salads, sprinkle over grain dishes or enjoy on their own.
Other flavouring idea:
Chili powder, garam masala, thyme etc.
Winter squash of any kind: pumpkins, butternut, delicata, acorn etc.
1 teaspoon olive oil
1 tablespoon coarse sea salt
Remove the seeds from the squash and scrape off any attached pulp.
Spread the seeds on a sheet of parchment and let dry for a few hours or overnight.
When the seeds are dry drizzle just enough of the olive oil and mix.
Sprinkle the salt over the seeds and toss lightly.
Roast in a 300℉ over for about 2o minutes or until they begin to turn golden.
Remove from the oven and leave on the baking sheet until cool.