Description
A simple and delicious recipe for roasting fresh squash or pumpkin seeds, perfect for a crunchy, healthy snack. These seeds are lightly seasoned with olive oil and sea salt and baked to golden perfection in the oven.
Ingredients
Ingredients
- Freshly scooped squash or pumpkin seeds – about 3/4 cup
- Olive oil – 1 teaspoon
- Sea salt – a pinch
Instructions
- Preheat Oven: Preheat your oven to 300 degrees Fahrenheit (150 degrees Celsius) to prepare for roasting the seeds.
- Separate Seeds: Clean the seeds by hand, separating them from any remaining squash or pumpkin flesh.
- Wash Seeds: Place the seeds in a bowl of water and rub them gently to remove any stringy bits. It’s okay if not all bits come off.
- Dry Seeds: Pat the seeds dry thoroughly using a paper towel to ensure they roast properly and crisp up.
- Oil Seeds: Spread the seeds in a single layer on a parchment-lined baking sheet, then drizzle with about 1 teaspoon of olive oil per 3/4 cup of seeds and toss to coat evenly.
- Season: Sprinkle a pinch of sea salt over the seeds to taste.
- Roast: Bake the seeds in the preheated oven for 20 minutes or until they turn a golden brown color, stirring halfway through if desired for even cooking.
Notes
- Use fresh seeds scooped directly from your squash or pumpkin for the best flavor.
- Be sure to dry seeds thoroughly to avoid steaming instead of roasting.
- Roasting time can vary slightly depending on your oven; watch to prevent burning.
- Store roasted seeds in an airtight container after cooling to keep them fresh and crunchy.
