Roasted Squash Seeds

These crunch morsels with a pop of salt flavor are perfect for nibbling, on a salad or garnishing.  Check out our recipe for Fresh Herb Stuffing Garnished with Fried Sage Leaves and Roasted Squash Seeds.

Click for the Harbor Light Article on Thanksgiving and a Butterflied Turkey.

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Roasted Squash Seeds

Course Snacks

Ingredients

  • Squash Seeds
  • Extra Virgin Olive Oil
  • Sea Salt

Instructions

  • Preheat the oven to 350 degrees
  • Scoop the seeds out of your squash or pumpkin using a large metal spoon. Rinse and remove pulp from seeds. Dry with a cloth towel (they’ll stick to paper towel). Lay seeds in a single layer on a baking sheet covered with parchment paper.
  • Cook for 15 minutes to dry out seeds further. Drizzle lightly with olive oil and sprinkle with sea salt. Return to the oven for 45 minutes longer, stirring the seeds a couple times during the cooking time. Set to the side to cool. Store in an airtight container.