Pumpkin seeds!

Well, pumpkin and small squash seeds.

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.

Drying seeds

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.

Tossing seeds

I had already preheated the oven to 250°, and the instructions said to cook for an hour but to stir up the seeds about every 15 minutes.

Small squash seeds

I used garlic powder and some sea salt for the smaller squash seeds.

Garlic powder and salt

 I think I cooked them for about 45 or 50 minutes. They didn't need the full hour recommended in the instructions I found, I guess because of their size.

Delicious!!!

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.

Pumpkin seeds

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.

Cayenne pepper

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.

Delicious

They're good, though not as amazing as the ones I made with the garlic. I'm not sure if this is because of the pepper or because they're different seeds. More experimentation may be needed. But, they are good.

:)