In the interest of using every last bit and part, I am sure you wont be surprised when I tell you that I roast the seeds from any squash that I happen to cook. I love having the seeds around as a handy snack or garnish, and since these often just get tossed into the trash or compost, I picked this for a Frugal File. If you have a small amount, you can use the toaster oven, but since the weather has turned cooler, I take the opportunity to warm up my kitchen nook with some oven heat.
• squash seeds
• olive oil (or try another oil, like coconut oil)
• salt or seasoning of choice
Preheat oven to 275°F (app. 135°C*) Cut squash of choice in half, scoop out strings and seeds. Separate seeds from the other goo, and rinse thoroughly. Pat the seeds dry, toss them in olive oil and seasoning. Spread them on a parchment lined cookie sheet and roast for 15 min or longer (depending on the size of the seeds), stir app every 5 minutes. Watch for browning and remove at sign of gold.
Don't be afraid to experiment with spices and flavors!
*I use an online conversion chart and round up or down, as seems appropriate. Please adjust according to your judgement, and send me a message if you find an error. Thank you.
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