- Scoop the seeds and pulp from the seed cavity and rinse off the pulp. Drain.
- For each cup of seeds, add 1 tablespoon of olive or canola oil and 1/2 teaspoon salt. Mix until seed are all coated. Add, if you wish, chili powder, garlic powder or other seasoning.
- Spread on a baking sheet and bake 30 - 40 minutes at 350Âº F, stirring occasionally. If you have only a small amount to roast or want to avoid using oil, sprinkle seeds with salt and toast in a large heavy-bottomed skillet over medium heat, stirring frequently, until lightly browned. Be watchful to prevent burning.
- Serve as a snack or add to salad or soup for added crunch.
|Prep Time: 15 minutes|
Cook Time: 45 minutes
|-|| pumpkin or squash seeds|
|-|| olive or canola oil|
|-|| chili powder, garlic powder or other seasoning (optional)|