Skillet Toasted Squash Seeds
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Ingredients:
- 1 cup squash seeds
- Optional: Salt, garlic powder, onion powder, seasoned salt, or other seasoning of choice
Directions:
Rinse seeds well and get as much of the squash pulp off of them as possible. Some of the small pieces are going to adhere, but they won’t hurt the seeds at all, and might even add a little more flavor. Spread out on paper towels on a cookie sheet to dry overnight.
Heat a skillet over medium high heat; add squash seeds and cook, shaking and stiring constantly, until nicely browned and crunchy. When the squash seeds begin to get golden, start to pop open, and release their aroma, they are done.
Sprinkle hot toasted squash seeds with salt, garlic powder, onion powder, seasoned salt, cayenne pepper, or your choice of seasonings. Toss to coat.
Cool squash seeds before eating or storing. Store in an airtight container at room temperature up to 3 months or refrigerate up to 1 year.
If you like your toasted squash seeds extra-salty, soak overnight in a solution of 1/4 cup salt to 2 cups of water. Dry an additional day, then proceed as above.
Nutrition:
Substitutions:
Recipe courtesy of www.about.com