I cut up my squash, so I decided to make Spicy
Pumpkin Squash Seeds. The one squash only yielded about 1/3 cup of seeds, so I had to reduce the recipe by one ninth. Now, when I originally did this, I came up with measurements… but I was too busy to write them down. Generally speaking, I think this would be between 1/2 and 1 teaspoon oil; 1/2 teaspoon ancho chili powder; a little more than 1/4 teaspoon salt; and a little less than 1/8 teaspoon chile de arbol powder (or about a pinch?). If you’re scaling this down, by all means do the math yourself and don’t follow my estimates here, a week and a half after I made this recipe.
I mixed together all the ingredients, poured them on a baking sheet, and baked them for 10 minutes. Unfortunately, I think that I didn’t have them in an even enough layer. Not all of them seemed quite done because there was excess water where the seeds were too close together.
This was just okay. They were definitely spicy, but I think I would have liked to have another flavor to go with the spicy. I prefer the recipe I made before, and it didn’t use any oil at all (another plus). I’d go with something a little different next time.