Roasted Squash Seeds

Works with pumpkin, acorn squash, butternut squash and other edible squash seeds

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Step 1

Preheat oven to 350F

Step 2

Remove seeds from the cavity into a bowl of water (temp doesn’t matter). Use your fingers to wash/swish the seeds around to remove as much excess membrane/pulp.

Step 3

Drain water from the bowl and set the seeds on a towel or paper towel to dry. If they are left wet it will extend baking time

Step 4

Place the dried seeds on a baking sheet. Drizzle a small amount of olive oil and a few shakes of seasoning. Mix throughly then spread into a single layer

Step 5

Bake seeds for 15 minutes or until slightly golden with a roast-y smell. Stir/flipping once every 5 minutes