Roasted Squash Seeds

Roasted Squash Seeds

seeds of any squash
seasoned salt

All squash seeds are edible. Clean the seeds of any surrounding membranes, wash, and pat dry with towels. Add salt to taste to a few tablespoons of oil (we like olive oil), and roll the seeds in the oil to coat. Place in a single layer on a cookie sheet and bake at 275 F for 20 minutes.

When cool place in a sealed container or ziplock bag.

Note: butternut and acorn squash seeds may be too small to bother with, but pumpkin and hubbard squash seeds are great!

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