Squash seeds can be toasted in the oven for a crunchy, salty snack. Toasted pumpkin seeds are the most commonly eaten in today’s United States, but any squash seeds can be used. Squash has historically been one of the staples of Native American agriculture, including among the Sioux. Butternut and acorn squash are varieties that yield especially tasty seeds for toasting. The seeds are removed from the interior of the squash and cleaned before being baked and lightly salted.
Recipe Servings: 2
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Directions
- Preheat oven to 275°F. Line a baking sheet with parchment or foil.
- Place the seeds in a small bowl. Add the olive oil and salt and mix until evenly coated.
- Spread the seeds in an even layer on the prepared baking sheet.
- Bake for 15 minutes, until the seeds start to pop.
- Let cool before serving.
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