Toasted Autumn Seeds

Are you looking for something to do with leftover squash seeds? Each year when I harvest the pumpkins and butternut, we end up with more than enough seeds to save, share, and trade with others. 

Another idea to do with those seeds is to make toasted seeds to snack on. They are simple and easy, as well as tasty.

First, rinse the seeds well. Then strain them. I will remove all the large chunks of strings, but some of the thinner ones also are tasty when they are done toasting. I often leave a few of those behind. Once drained, allow them to air dry just a little, then drizzle with EVOO or melted butter. Just enough to lightly coat the seeds. I stress lightly because the batch I did in the photos had a bit too much oil on them. They WERE tasty, but very greasy! They wouldn't last long before the oils could go rancid.

Carefully stir the oil throughout to fully coat the seeds. Then sprinkle with a little sea salt. 

Spread evenly on a cookie sheet that has a rim all the way around so the seeds don't slide off into the oven when you are place them in or removing them from the oven. 

Place them into a 300 degree F preheated oven, on the middle rack. Toast the seeds until crisp and lightly browned. This could take from 20-45 minutes depending on dampness of seeds. Be careful to stir them every 10-15 minutes to toast evenly. 

Allow to cool, and store in a cool dry place for up to 6 weeks. 

These seeds are NOT good snacking for children or those with an inability to chew fully. Best for adults only. Not all seeds are safe for consumption. We only use pumpkin and butternut seeds.