Neutral oil such as canola, rice bran, or coconut oil
Salt
Directions:
Preheat oven to 300°F.
Clean squash seeds.
Dry seeds on paper towel.
Combine seeds and oil. 1 teaspoon for 3/4 cup of seeds.
Add salt.
Spread seeds on baking sheet lined with parchment paper.
Roast seeds about 20 to 25 minutes.
If your oven has uneven spots, you may want to stir after 10 minutes.
Keep for a few days in an airtight container.
Recipe Notes
Sweet Pumpkin Seeds: Omit salt. Roast and cool. Toss with brown sugar or maple syrup, cinnamon, allspice, or nutmeg. Roast 10-15 minutes longer.
Sweet-Hot Pumpkin Seeds: Toss with a little honey and sriracha or chili flakes. A little cumin might be nice, or curry powder. Roast as with sweet seeds.
Savory Pumpkin Seeds: Add chopped rosemary, dried oregano and/or smoked paprika, chili powder, cumin to the seeds before roasting. Roast at a lower heat.
