Roasted Pumpkin & Squash Seeds
How to roast pumpkin and squash seeds - a delightful fall snack!
Yield: 4 servings
- pumpkin or squash seeds
- olive oil
- chili powder
- garlic salt
- cookie sheet or shallow metal baking pan
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!