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Scoop and clean the seeds. Arrange a rack in the middle of the oven and heat the oven to 300°F. Cut the squash according to how you are going to use it. Scoop the seeds from the cavity and place in a colander. Pinch away all the large chunks of squash flesh and strings. Place the colander under cool running water and remove any additional squash flesh. Shake the colander to remove as much water as possible.
Dry the seeds. Transfer the seeds to a clean kitchen towel and pat dry. The seeds might stick to the towel a bit.
Oil and salt the seeds. Place the seeds on a baking sheet and drizzle with a small amount of oil, approximately 1 teaspoon for 3/4 cup of seeds. Season with a pinch or two of salt.
Toss and bake the seeds. Toss the seeds until they are evenly coated with oil and salt. Spread them out so they are in a single layer, though some overlapping is fine. Roast until the seeds are just starting to brown, 20 to 25 minutes. If your oven has uneven spots, you may want to stir after 10 minutes.
Remove and cool. Remove the seeds from the oven and let them cool on the baking sheet before serving.