perfect roasted seeds

This season with our abundance of zucchinis, summer squashes, acorns, butternuts and pumpkins we have had lots of opportunities to save the seeds and roast them.  And they all make good roasted seeds.

These seeds are from my sister's straggler zucchini here. You would follow the same process for all seeds. Making roasted seeds takes two days.  I seasoned mine with garlic powder but you can use any favorite seasoning. 

Day One

save the seeds

separate the seeds from the stringy pulp

rinse the seeds in water

drain the seeds in a colander and pat with paper towel

dry overnight on a parchment lined baking sheet.

 The next day you will roast the seeds.

Day Two

place the dry seeds in a bowl, drizzle with olive oil and season

spread the oiled and seasoned seeds on a lined baking sheet

Bake 300 for 30 to 40 minutes until golden brown

Source:

http://www.fromvalerieskitchen.com/2011/10/perfect-roasted-pumpkin-seeds/?print=1