Roasted squash seeds
When you're making squash or pumpkin for something-or-other, save the seeds and roast them.
Ingredients
Directions
Separate seeds from the stringy guts stuff. This takes a lot longer than you think. Like, more than a half hour for a cup of the seeds. You don't need to get *every* last bit of stringy stuff, but try to get as much as you can.
Once you're done with that, preheat the oven to 200ºF. Put the seeds in a baking pan or pie dish or just on tin foil. If you're using the butter right out of the fridge, chop it into numerous small pieces, but it might be easier to melt first. Mix in the butter, and a sprinkling of each of the other ingredients (quantities to taste, I probably do something like 1/8-1/4 tsp each). Mix, then spread out flat in the pan.
Set oven to an hour. Every 15 minutes remove the pan and stir well to prevent burning, spreading them out flat again after. Remove when the seeds are a golden brown - if you wait too long they'll get charred, if you go to early the texture will not be crunchy like they should be.
Eat whole, or if large enough you can shell them just before eating or in your mouth.
If you're making these for birds, don't add anything to the seeds, just roast them as is. It will take a little longer to get to the same level of doneness, but keep checking every 15 minutes or more frequently.
Originally posted on Dreamwidth.
comments there. Comment here or there.
Ingredients
- ~1 cup squash/pumpkin seeds - for example, 2 acorn squash or an 8" pumpkin. Might also be good with raw human grade sunflower seeds.
- 1 tbsp butter (or to taste)
- ground cinnamon
- ground nutmeg
- salt
- sugar (brown's better but white also ok)
- ground cloves (I've never used this, but I imagine it would be good and I've seen it in recipes)
Directions
Separate seeds from the stringy guts stuff. This takes a lot longer than you think. Like, more than a half hour for a cup of the seeds. You don't need to get *every* last bit of stringy stuff, but try to get as much as you can.
Once you're done with that, preheat the oven to 200ºF. Put the seeds in a baking pan or pie dish or just on tin foil. If you're using the butter right out of the fridge, chop it into numerous small pieces, but it might be easier to melt first. Mix in the butter, and a sprinkling of each of the other ingredients (quantities to taste, I probably do something like 1/8-1/4 tsp each). Mix, then spread out flat in the pan.
Set oven to an hour. Every 15 minutes remove the pan and stir well to prevent burning, spreading them out flat again after. Remove when the seeds are a golden brown - if you wait too long they'll get charred, if you go to early the texture will not be crunchy like they should be.
Eat whole, or if large enough you can shell them just before eating or in your mouth.
If you're making these for birds, don't add anything to the seeds, just roast them as is. It will take a little longer to get to the same level of doneness, but keep checking every 15 minutes or more frequently.
Originally posted on Dreamwidth.
comments there. Comment here or there.