Thursday, January 15, 2009

Roasting Pumpkin and Squash Seeds

Throughout the fall, I cooked several pumpkins. Each time, I also roasted the seeds. My husband has grown quite fond of them and they are nice on salads or as a little snack. Plus, pumpkin seeds are very good for you, too.

As I was preparing an acorn squash for dinner last night, I thought, "Why can't I roast these seeds, too?" I googled 'roasting acorn squash seeds' and sure enough, other squash seeds can be roasted, too.

I roasted them the same way I do my pumpkin seeds and they turned out wonderfully. Why didn't I think to do this sooner? Acorn squash seeds are a bit smaller and cooked a bit faster than pumpkin seeds in my oven. They are just as delicious, though!

Roasted Pumpkin and Squash Seeds

1) Rinse seeds under cold water and pick out the pulp and strings. (This is easiest just after you've removed the seeds from the pumpkin or squash, before the pulp has dried.)

2)Place the seeds in a single layer on an oiled or greased baking sheet, stirring to coat.

3)Sprinkle with salt and bake at 325 degrees until toasted, about 25 minutes, checking and stirring after 10 minutes.

4)Let cool and store in an air-tight container.

Not only are roasted pumpkin and squash seeds yummy and good for you, it's a great way to make sure that there's no waste!