Easy // 45 mins // About 1 Cup Per Squash
The secret to crispy roasted squash seeds is in the brine. You can make up to 2 cups of seeds (from several squashes) using this base recipe. I flavored mine w/ a pinch each of garlic powder, smoked paprika & brown sugar.
- 1 1/2 Cups Water
- 2 Tsp Salt
- Up to 2 Cups Squash Seeds
- Spray Oil, EVOO or Coconut
- Garlic or onion powder, curry, garam masala, smoked paprika, chili powder, brown sugar, chipotle, etc
In a small covered sauce pan combine the seeds, water & salt. Set over medium high heat set a timer for 15 mins. Cool uncovered for 10 mins, then drain. Line a baking sheet w/ parchment & spray w/ oil. Add the well drained seeds & stir in any flavors. Spread out the mix on in a single layer. Spray the top w/ oil. Roast at 375 for about 20 mins. Stir halfway through. Taste them, they are done when golden brown & crispy.
I don’t wash off all the pulp. I think it adds flavor & a jerky like texture. If you prefer your treats lower sodium, you can cut the salt in half.