Roasted Squash Seeds
Roasted squash seeds are fun and easy to make. They make a satisfyingly crunchy healthy snack or garnish.
Servings 4
Ingredients
- 1/2 cup squash seeds from roughly 3-4 pounds of squash
- 1 teaspoon extra virgin olive oil
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 325°F.
- Clean the squash seeds by placing them in a large bowl of cold water. Gently stir, using your hand to break up any large clumps. Skim the seeds from the top of the bowl and place on power towels or clean kitchen towel. Pat dry.
- Transfer the dried seeds to a small bowl. Add the olive oil, sea salt, and pepper and toss well until the seeds are evenly coated.
- Spread the seeds out in a single layer on a baking sheet lined with parchment paper. Transfer the baking sheet to the oven and roast for 20-25 minutes, stirring occasionally, until the seeds are crunchy and golden brown.
- Allow the seeds to cool slightly, them serve immediately or store in an airtight container for up to to weeks.