Did you know that in addition to pumpkin seeds most winter squash seeds are edible and delicious? Unlike the large pumpkin seeds smaller varieties such as butternut, acorn and carnival squash are best roasted with the intention of eating the shell as shelling them is too labor intensive. Enjoy!
- Remove seeds from squash and rinse seeds under cold water removing squash strings/pulp.
- Pat dry for immediate roasting or lay out on baking sheet until ready to bake (the longer they dry the faster they cook; typically I bake all of the seeds from 1-2 weeks worth of squash at once).
- When ready to roast, preheat oven to 275 degrees
- Toss seeds in small amount of olive oil and garlic salt to taste
- Bake for 10-15 increments. Stir and continue baking until lightly browned. Finished seeds should taste similar to popcorn, may literally be starting to pop and will have a crunchy outer shell easy to eat without a woody texture.
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