How to roast pumpkin and squash seeds - a delightful fall snack!
Prep Time10 minutesminutes
Cook Time5 minutesminutes
Servings - 4servings
Ingredients
1cuppumpkin or squash seeds
2Tbspolive oil
1tspchili powder
1/2tspgarlic 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!