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Roasted Pumpkin or Squash Seeds

The trick to getting flavorful seeds is to boil them in heavily salted water before baking them. Put the rinsed seeds in a pan with about 4 times as much water as seeds. Salt the water heavily, 1-2 tablespoons water for each 2 cups of water, depending on your taste. Boil for about 10 minutes. Meanwhile, pre-heat the oven to 400 degrees (or perhaps your oven is already on, since you are probably cooking your squash). Strain the seeds, place in a single layer on a lightly oiled baking sheet and roast 10-20 minutes on the top rack of the oven, until they just start to lightly brown. You can stir them once if you remember. You will wish that your squash or pumpkin had more seeds…Sprinkle on your favorite spice mix before baking or enjoy plain.

Submitted by Paula Redinger, Tucson CSA