- Toasted squash seeds make a nice snack or a topping for soup or salad.
- Any variety of winter squash seeds can be used for this recipe. I chose butternut squash. One large butternut squash has about ½ cup seeds.
Winter squash seeds (I used butternut squash seeds)
SaltSalt-free Creole spice or cayenne (optional)
- Wash seeds in a colander. Remove all strings and squash flesh.
- Measure the seeds. For every ½ cup of seeds add 1 tablespoon salt and 2 cups water. Simmer the salt water and seeds for 10 minutes. Drain seeds.
- Toss seeds with olive oil. Add the salt-free Creole spice or plain cayenne to taste.
- Spread on a jellyroll sheet so the seeds are one layer deep.
- Roast 5-20 minutes depending on the size of the seeds. (The butternut squash seeds took about 15 minutes.) They should dark brown. Around the time they were getting brown, I could hear (and see) them popping! I'm guessing that's a sign that they are done.
- Remove from oven. Transfer seeds to a dish or bowl to cool.