Toasted Seeds
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Toasted Seeds
After saving any seeds for your garden, this is an easy and fun way to make use of all the extra seeds you scoop out when cooking with hard squashes such as butternut and acorn. Toasted Seeds make a good satisfying snack without blood sugar disturbances. They can also be used as a topping to many dinner recipes. Removing the goop from the seeds is optional to make the seeds toast more dryly, but it isn’t totally necessary and just depends on personal preference.
Ingredients:
- Seeds saved from hard squashes (butternut, honeynut, acorn, pumpkin, and spaghetti seeds are the best), with or without stringy goop
- Salt
Instructions:
If seeds are goopy, use a pair of kitchen shears to roughly cut up the goop to decrease stringiness. Sprinkle with salt. IMPORTANT: Only salt should be added before or during cooking. Any other seasonings, such as cayenne pepper, should not be added until after cooking, otherwise they will burn into the air and irritate the lungs. You can appreciate lessons learned the hard way for you.
STOVETOP: Spread salted seeds evenly in a sauté pan and cook dry (no oil) on medium to low heat, stirring every couple minutes, until they’re browned and toasted. Toasting seeds uncovered allows any moisture to cook off as steam so the seeds toast more crisp.
OVEN: Spread seed mixture evenly on baking pan (don’t add oil) and roast at 400°F to desired crispiness. Remove from oven and allow to cool before eating.