Toasted Squash Seeds

As I was preparing the squash for the
Farmers’ Market Dinner, I decided that throwing away the seeds was a
wasted opportunity for another delectable snack. Usually you would
toast pumpkin seeds after carving since pumpkins are much larger and
contain many more seeds. So, if you use squash, this recipe works
best if you core out at least two for their seeds. This recipe is
sweet and salty, so instead of honey you could use brown sugar, or
add paprika or chile powder; any combination would work well. You
could even divide the seeds and bake several batches each with its
own unique flavor.

Toasted Squash Seeds

Makes One Batch

Seeds from 2 Squash

2 Tbsp Olive Oil

1 tsp Salt

1 tsp Pepper

2 tsp Cinnamon

2 Tsp Honey

Preheat oven to 375 degrees. Rinse and
dry squash seeds, trying to remove as much squash flesh as possible.
In a bowl, toss together seeds, olive oil, salt, pepper, cinnamon,
and honey. Spread seeds on baking sheet. Bake for 10 minutes or until
dark brown.


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