When I carved the pumpkins with my boyfriend I saved the seeds, and I also saved the seeds of the various small squash I carved. I knew I had to try cooking them. The seasonings were different, but the prep was the same.
I looked up info online, and what I found said to first was the seeds and let them dry overnight. Next, I tossed them with just enough olive oil to coat them, and a couple of seasonings. Of course, I had to try different seasonings for the different seeds.
Small squash seeds
I used garlic powder and some sea salt for the smaller squash seeds.
|Garlic powder and salt|
These are GOOD. I still have more of the small squash, and will probably make another batch of these. It's a lot of work for a handful or two of seeds, but it seems to be worth it.
Come on, don't tell me you're surprised. If you've been reading my recipes before now, you know that cayenne pepper is usually my secret ingredient.
I used a couple small pinches of pepper, and cooked for a little over an hour. They didn't look as done as the smaller seeds, but I wasn't sure if it would be a good idea to leave them in longer.