Roasted seeds are a popular snack in the Middle East. Think of eating them like peanuts or chips. After roasting your own seeds, place in sealable bags and they will keep for weeks.
Ingredients:
- 1 1/2 cups raw squash seeds
- 1 3/4 tablespoons butter, melted or olive oil
- 1 tablespoon salt
Preparation:
Gather seeds from squash and place in colander. Squash can be any variety in season - acorn, butternut, and spaghetti are good varieties. Rinse thoroughly in colander to remove any excess squash. Once clean, spread out in an even layer on a cookie sheet and allow to dry. Seeds can be patted dry, but roast much better when they are completely dry.
Preheat oven to 275 degrees. Toss dry squash seeds with salt and butter and place in a single layer onto cookie sheet lined with aluminum foil. Place in oven and bake for 15-20 minutes or until seeds are golden brown. For a variety, other seasoned salts, such as garlic salt, can be used in place of regular salt.
Preheat oven to 275 degrees. Toss dry squash seeds with salt and butter and place in a single layer onto cookie sheet lined with aluminum foil. Place in oven and bake for 15-20 minutes or until seeds are golden brown. For a variety, other seasoned salts, such as garlic salt, can be used in place of regular salt.
