A crunchy snack that's easy to make and addictive to eat. The whole seed (including hull) can be eaten. Spices, such as curry powder or cayenne, can be added for a kick.
Toasted Squash Seeds
Season: Late summer to autumn.
Ingredients:
Squash seeds - pumpkin, butternut, acorn --- pulp removed, rinsed and patted dry (or air dried)
oil --- e.g. local canola or soybean oil, or olive oil
fine sea salt
Directions:
Preheat oven to 300F. Toss seeds with a little oil, just enough to coat. Sprinkle salt and toss. Spread seeds onto a baking sheet in a single layer. Toast for 8-15 minutes, until slightly browned. Be sure to watch the seeds every so often to ensure they don't burn.
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