Roasted Winter Squash Seeds

May is a peculiar time. Veggies have started to hit their stride, but there is still the occasional shade of winter. I usually end up making squash two or three times (with globalization you can actually get quite fresh ones this time of year), and have always been at a bit of a loss with the seeds. After some experimentation I figured it out. Boiled, baked, and spiced, they are an irresistible snack, and a great way to use everything up and add crunch to other dishes.
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