Tuesday, January 27, 2009

How To Roast Winter Squash or Pumpkin Seeds

Yesterday we shared a quick and easy meal from winter squash and recommended keeping the seeds for roasting. Here is our quick and easy seed roasting method.

Step 1 - Preheat your oven to 375 degrees F. Gather your seeds, salt and olive oil.

Step 2 - Add about 1/2-1 tsp salt and about 1/2-1 tbsp olive oil to your seeds. (We had about 1 cup of seeds to roast.) These ratios obviously depend on your quantity of seeds so rely on your saltiness preference and the look of the seeds. They should look like they are coated in oil. Mix it all together well.

Step 3 - Spread your seeds in a thin layer on a baking tray or pan.

Step 4 - Bake for about 30 minutes (stirring and re-spreading once or twice during baking to make sure all sides are cooked equally) or until the seeds look dry and crispy. You can try one to make sure you like the texture. If it is too chewy, put it back in the oven for a few minutes.

Step 5 - Once cooled, put your seeds in an airtight container and try not to eat them all in one sitting. They are SOOOOO good! We've tried all sorts of seeds to date: pumpkin, butternut & sweet dumpling and they are all delicious with their own unique flavors.

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