You've heard of roasted pumpkin seeds but really you can roast any squash seed. This time we roasted butternut squash seeds and they turned out delicious!
prepare:
-rinse seeds to get off most of the squashiness
-let seeds dry out very well overnight on a cookie/baking sheet
-if wanting to store for a few days, put them in an airtight container once dry
to cook:
-preheat oven to 425 degrees
-dump seeds into the bowl and lightly coat with olive oil until evenly covered.
-sprinkle on cumin, cayenne pepper, and salt then mix to coat evenly.
-spread over cookie/baking sheet in a single layer and place in oven until you hear a popping sound...in which case, they are ready! It is important to listen carefully and remove the sheet soon after the first popping; it should take only around 5-7 minutes.
-remove and scrape with spatula immediately to avoid burning and/or sticking. let cool and ENJOY! awesome on salads, I put some on a pizza, and of course by themselves. no refrigeration needed as long as you eat them within a few days.
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