roast your squash seeds

this was originally published on October 29, 2019

It's pumpkin carving AND squash eating season 🎃 which means so many roasted pumpkin seeds! If you don't take advantage of those tasty morsels, well you're missing out! It's also important for us to pay attention to our food waste and it’s impact on our planet 🌏. instead of discarding the seeds, roast them! They can be eaten alone, or on top of yogurt, oatmeal, salads, soups, etc. I guess what I'm trying to say is they pretty much go with everything!

Whenever I'm cooking with squash I scoop the seeds out and place them in a bowl of water. The water helps separate the seeds from the gooey flesh.
Then I recommend to smoke some weed, zone the fuck out (aka meditate), and clean the seeds/remove the pulp. Place cleaned seeds on a towel to dry for an hour (it's worth the time!)
Heat your oven to 325. Once dry, place the seeds in a bowl (or two) in order to season and begin with drizzling olive oil.
I have two fav seasonings:
1. lawrys seasoning salt + nutritional yeast
2. sugar + cinnamon + salt + cayenne
mix the seeds and your seasoning and the olive oil all together.
lay out seeds on a rimmed sheet pan (you can use aluminum foil or parchment paper). evenly distribute the seeds and roast for 25 min, stirring occasionally, until pale golden brown

these are kabocha squash seeds that I'll roast tonight

*BONUS* Serious Eats has a plethora of roasted pumpkin seed recipes!