Fiery Squash/Pumpkin Seeds
[Bittman pg. 17, softcover]
Tis the season to be eating lots of squash...or at least in my house it is. And with squash comes many seeds, so instead of throwing them out after each cooking of a squash I decided to keep them. REMEMBER: if you are not roasting the seeds right away make sure to dry them out very well or they will mold if you put them in any kind of container.
Roasted seeds are super easy and fast to make.
All I used to make them "fiery" was Cayenne pepper, but really you can use whatever you want.
All you have to do is drizzle a little olive oil on the seeds, sprinkle some salt and Cayenne pepper and mix it all together.
Then you just spread them out on a cook sheet (I put tin foil under it for easy clean up) and put them in the oven for 30 to 45 mins at 350 and....
BAM! your done. Super easy and super simple!