Saturday, October 6, 2012

Toasted Squash Seeds.

Sunflower. Pumpkin. Squash.

All three of these have a few things in common but the best one is by far their seeds! Once you make these at home, there is no way you are going to want to buy them again. You can season them with spices or herbs of choice, but sometimes just a little salt is perfect. Never waste the seeds again!

Toasted Squash Seeds

What you need:

- Seeds of choice
- 1 teaspoon olive oil
- 1 tablespoon sea salt, divided 

Preheat oven to 400 degrees. Try to separate seeds from stringy core and place in a small bowl. Fill with cold water and add half of salt. Soak for at least one hour (I soaked them overnight). Rinse the seeds and coat with olive oil and remaining salt. Place on cookie sheet and bake on top rack for 10-15 minutes, tossing every 5 minutes. 

*** I added too much salt, 1 tablespoon should be enough***

Happy Fall!