Roasted seeds

easy

Why waste when you can roast? Roasted seed snacks can be made from any winter squash seeds including: pumpkin, acorn, hubbard, butternut, kabocha or spaghetti.

Here's the basic method:

  1. Preheat oven to 400F. Prepare a pot of water with 1T salt per litre of water. Bring to a boil.
  2. Scoop seeds from raw or partially cooked winter squash. Rinsing helps to separate the seeds from the membranes. Drain.
  3. Toss seeds into boiling water and simmer for 10 minutes. Remove, drain and dry.
  4. Coat a baking sheet with 1 - 2 teaspoons of olive oil. Spread seeds on sheet in a single layer, ensuring seeds are coated with the olive oil.
  5. Watch closely and bake for 5 - 20 minutes (depends on the size of the seeds). Toss frequently to roast evenly. Seeds are ready when they are lightly browned. Remove pan from oven and let cool.
  6. Season to your taste. Make them savoury by tossing in a teaspoon of curry powder and a dash of cayenne pepper. Or try a teaspoon of chili powder and a bit of cumin for a Central American vibe. If you like things sweet and salty, try cinnamon and brown sugar.
  7. Eat 'em up. If you have leftovers, store them in a sealed container at room temperature.