Roasted Seeds (Squash & Pumpkin)
Updated: May 4
INGREDIENTS: As many seeds as you have on hand
**Carmen said that she uses butter and it tastes better!
Rinse them with cold water and get rid of any of the membranes around the seeds in that cavity. Basically, get rid of the goo.
Put them in a bowl with salt water and let them soak for at least a couple hours. Sometimes I leave them overnight.
Then pour off the water, drain them as much as possible. Add a little bit of oil to the seeds (enough to make them slippery but not so much there is excess on the pan). I generally tend to start with a small amount and mix it in, and then add more if necessary. It's easy to add too much oil or butter.
Line a pan with tin foil and pour your seeds in oil onto the pan. Sprinkle with salt (or other seasonings!)
With the oven pre-heated to 350 degrees, I usually start with cooking them for 5 minutes on one side, stir them up and put them back in for another 5 minutes. Make sure they're slightly browned when they come out.
Credit to The Spruce Eats for the picture. Recipe is Jodi's.