We haven't gotten any pumpkins this year, but I've made both acorn and spaghetti squash recently. So, I decided to save the seeds from all the squash I cooked for about a week, so I could try my hand at roasting them and see if they were any good.
I did my seed sorting after the squash was already cooking, to maximize the (little) time I had. I removed all of the pulp, then washed them and dried them on a paper towel. I stored them all together in the refrigerator in a glass dish, adding to it as I got more. I ended up with a little more than a cup of seeds from one acorn squash and two spaghetti squash, which I thought was certainly enough for a trial run. I threw everything together pretty quickly, because Daniel was napping and I wanted to get them in the oven before he woke up.
You will need (measurements are approximate):
1 cup squash seeds, washed and patted dry
1 Tablespoon olive oil (or your favorite kind of oil)
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
- Toss the seeds with the olive oil and spices.
- Spread evenly on a baking sheet.
- Bake at 350° F for 45 minutes to an hour, stirring every 15 minutes. (This depends largely on the size of the seeds you have, as well as how dry they are before you put them in the oven. Just keep an eye on them and they'll be great!)
- Snack away!