Squash Seed Pepitas by
Ingredients
Squash Seeds
olive oil
salt
Instructions
Squash seeds can be roasted like pumpkin seeds. Use them to jazz up any dish with extra flavor and crunch!
Scoop seeds out of squash along with the stringy flesh. Separate your seeds by soaking them in water. Arrange in a single layer on baking sheet. Pat dry, coat with olive oil and a sprinkle of salt and, if desired, your choice of additional spices. Roast at 325 F for approximately 14 minutes, stirring halfway. The cooked seeds should be lightly browned and starting to pop. Once cool, store in an airtight container for up to three months.
Scoop seeds out of squash along with the stringy flesh. Separate your seeds by soaking them in water. Arrange in a single layer on baking sheet. Pat dry, coat with olive oil and a sprinkle of salt and, if desired, your choice of additional spices. Roast at 325 F for approximately 14 minutes, stirring halfway. The cooked seeds should be lightly browned and starting to pop. Once cool, store in an airtight container for up to three months.