Roasted Pumpkin & Squash Seeds
How to roast pumpkin and squash seeds - a delightful fall snack!
Servings - 4 servings
Ingredients
- 1 cup pumpkin or squash seeds
- 2 Tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp garlic salt
- cookie sheet or shallow metal baking pan
Instructions
- Scoop seeds from squash or pumpkin. Remove as much of the flesh attached to the seeds as you can.
- Spread seeds out on cookie sheet or in shallow metal baking pan in a single layer. Drizzle with olive oil and sprinkle with chili powder and garlic salt. Eyeball it! (Amounts will vary depending on how many seeds you are roasting)
- Roast in 400 degree F oven for about 5 minutes. Remove from oven and “stir the seeds around”, flipping, stirring, rotating. Just move them a bit and return them to “single layer status.” Roast for another 5-8 minutes, or until most are crispy and have browned a bit. Let cool a bit before eating!