I know I post out of season things a lot. It’s a problem. And this post is a little off too, but just listen! I actually did eat this in March. I just felt like some squash, ok? It doesn’t have to be October for a girl to desire a squash. Probably A Vitamin-deficient.
Anyway, enough of my excuses. This trick is one of my favorite efficient-life tricks. You can use the whole squash, like Native Americans used to use every part of the buffalo or every part of a washed-up whale. You know, boiling down the blubber for leather tanner or something. No? I may have read too many books as a child.
Ok, step one. Remove the seeds from your squash. Set aside. Roast squash and eat it with a glass of Sauv Blanc.
Step Two: Rinse the seeds and pick off all the stringy bits. Blot with a paper towel.
Step Three: Spread the seeds in an even layer on an aluminum-lined baking sheet. Sprinkle with olive oil and desired spices. I used salt, pepper, cumin, curry and cayenne. You could go sweet though! Sugar and cinnamon would be nice.
Step Four: Using the “Toast” setting on a toaster oven or 450 degrees in the oven, toast the seeds, stirring and checking them frequently to make sure they don’t burn. Toast until golden. It might take ten minutes. I never know because I keep a close eye. I’ve burnt them too many times.
Step Five: Let cool, then store in an airtight container. Snackalicious!