Thursday, October 28, 2010
My favorite part of Halloween is carving pumpkins. Not because of the carving itself, but because of pumpkin seeds. Honestly, the seeds are my favorite part (other than getting to rifle through my kids' candy stash). Roasted pumpkin seeds are one of my favorite snacks.
Thankfully, even though pumpkins aren't around for too long, squash seeds are just as delicious (and often it's far cheaper to purchase squash than pumpkins). If you haven't tried them yet, roast some seeds.
After scooping out your squash, pick out as much "guts" (pollination stems) as possible. Wash the seeds. I don't worry too much about getting them too clean--I figure extra squash on them is just extra nutrients. I only dry them through the colander; I don't worry about them being overly dry (though you can let them dry more if you want). Turn your oven on to 350 degrees (I've seen many different recipes with different temperature settings--I'm often baking the squash at the same time, so I just keep them at the same temperature). Spread the seeds out on a cookie sheet. Spray them with cooking oil. Sprinkle salt and other seasonings on top (chili powder, garlic powder, Parmesan cheese, etc.). Roast for about 15 minutes (I'm not positive on the time--just keep an eye on them. When they're turning brown, they're ready.