Description
A simple and delicious recipe for roasting fresh squash or pumpkin seeds to crispy perfection, seasoned lightly with olive oil and sea salt. This snack is easy to prepare and makes excellent use of seeds that would otherwise be discarded.
Ingredients
Ingredients
- Freshly scooped squash or pumpkin seeds – about 3/4 cup
- Olive oil – 1 teaspoon
- Sea salt – a pinch
Instructions
- Preheat the Oven: Preheat your oven to 300 degrees Fahrenheit (150 degrees Celsius) to prepare for roasting the seeds evenly.
- Clean the Seeds: Separate the seeds from the squash or pumpkin flesh by hand carefully to remove as much pulp as possible.
- Wash the Seeds: Place the seeds in a bowl of water and rub them together to remove any remaining stringy bits. It’s okay if some small pieces remain.
- Dry the Seeds: Use a paper towel to thoroughly dry the seeds to ensure they roast properly and become crispy.
- Oil the Seeds: Spread the seeds on a parchment-lined baking sheet and drizzle approximately 1 teaspoon of olive oil for every 3/4 cup of seeds over them to coat lightly.
- Season with Salt: Sprinkle the seeds evenly with a pinch of sea salt to enhance their flavor.
- Roast the Seeds: Bake in the preheated oven for about 20 minutes or until the seeds turn golden brown, stirring occasionally if desired for even roasting.
Notes
- Make sure the seeds are completely dry before roasting to achieve maximum crispiness.
- You can experiment with different seasonings like smoked paprika, garlic powder, or cinnamon for varied flavors.
- Store roasted seeds in an airtight container at room temperature for up to one week to maintain freshness.
- Roasting time may vary slightly depending on your oven; keep an eye to avoid burning.
