Most people have heard of roasting pumpkin seeds. I also knew that you can roast the seeds of just about any squash. I saved the seeds from my delicata squash so that I could roast them later – and specifically, so I could make Hilda’s Roasted Pumpkin Seeds today.
One caveat: I cooked the squash and cleaned the seeds on Sunday night. The seeds dried on a plate until I roasted them on Wednesday night.
The recipe said to mix together the seeds and seasonings (garlic powder, salt, crushed red pepper, and black pepper), pour onto a greased baking sheet, and roast at 350F for 15 minutes. To get the seasonings to stick, I sprinkled a little water on the seeds, since they’d be damp if they were freshly cleaned. I roasted 10 minutes since the seeds had dried already and they already looked pretty brown.
I only had 1/3 cup of seeds, so I quartered the recipe.
I liked these. They were salty and a little spicy. Alex said that they were good, but spicier than he’d want to really chow down on. I don’t think I’d have a problem with that at all, but I found them a little salty as well. This is a good spice combination to use for pumpkin/squash seeds. I’d make them again.