Any winter squash or pumpkin (except spaghetti squash) can be substituted in all these recipes. But they won’t taste quite the same.
Traditionally pumpkin and squash seeds are eaten hull and all. The green pumpkin seeds you buy come from a hull-less variety, so this is an old-fashioned eat-the-hull recipe.
Adapted from Martha Burgess, savorthesouthwest.wordpress.com
Ingredients
SERVINGS: 1 Cup(s)
- 1 cup Cushaw, pumpkin or other winter squash seeds, rinsed and cleaned of pulp, patted dry
- ½ tablespoon olive oil
- ½ tablespoon honey
- ½ teaspoon sea salt
- ¼ teaspoon chili powder (choose mild, medium or hot, to taste)
Preparation
Heat oven to 375°.
Cover a baking sheet with parchment paper. Toss seeds with honey, oil and spice ingredients until fully mixed. Spread seeds out evenly onto the baking sheet. Bake for 12–15 minutes, turning and mixing them once, until the seeds are crispy and light golden brown. Let them cool before serving—they will get even crispier.
