Toasted squash seeds or pumpkin seeds are a delicious snack for any occasion that we make every time we use an autumn squash or pumpkin in one of our recipes. Preparation time is about 15-20 minutes and baking (toasting) time in a microwave oven is about 10-15 minutes, including mixing time.
Squash Seeds or Pumpkin Seeds, raw
Olive Oil (optional)
Hot Sauce (optional)
Toasted Squash Seeds Cooking Utensils:
Toasted Squash Seeds Preparation:
Scoop out the seeds and fibrous material from the seed cavity of a squash or pumpkin when you are preparing it for a meal. Set aside the seeds in the refrigerator until you are ready to toast or roast them. The seeds should not be stored for more than 24 hours before toasting.
Place the seeds and the fibrous material (pollen ducts) in a strainer and rinse thoroughly with hot water under the tap. The hot water will remove the sliminess and make it easier to separate the seeds from the other squash or pumpkin material. Separate the seeds and place in a covered glass or ceramic baking dish. We usually mix in a little hot sauce for a spicy taste. A little salt could also be used instead of the hot sauce.
Bake in an oven at 350 degrees F. or in a microwave oven on “high” until the seeds are crispy, frequently mixing will help the process and prevent the seeds from sticking together. A little olive oil will also help the crisping process, but it is not necessary. If you decide to use olive oil, add a little to the raw seeds in the covered dish and mix thoroughly. Remove from the oven when the seeds are crispy and let the seeds cool.
Serve and Enjoy!
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