I made Delicata squash and pumpkin soup two days back. When I scooped out the seeds, and was about to toss them in the compost can, I just remembered how much I love toasted seeds, so I thought of giving it a try at home.
Toasting the seeds at home is very easy, and doesn't take a long time either.
Method: Cut open your favorite squash. With the help of a spoon, scoop out all the seeds. Clean up as much fiber/pulp you can as possible.
Pre-heat the oven to 350 degrees F. Transfer the seeds to a baking tray (cookie sheet). For about 1/2 cup of seeds. Sprinkle some salt and mix well. Toast in the oven for 15 minutes or until crunchy.
Take out and let them cool down.
Here is a picture of my new super crunchy office snack:) My homemade oven roasted pumpkin seeds.
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