Crisp Squash Seeds
Makes: 2 cups
Time: 45 to 60 minutes, mostly unattended
M O
Don’t throw the seeds away when you hollow out your Halloween jack o’ lantern or, in fact, when you clean any winter squash. Baked in the oven until crisp, they are a delicious snack. You can omit the cayenne and cumin, if you like; the seeds are delicious seasoned just with salt.
- 2 cups (approximately) fresh pumpkin seeds
- 2 tablespoons good-quality vegetable oil
- 1 teaspoon salt, or to taste
- 1 teaspoon cayenne, or to taste
- ½ teaspoon ground cumin (optional)
- Heat the oven to 350°F.
- Separate the seeds from the stringy fibers by rinsing them in a bowlful of water. Discard the fibers and dry the seeds between paper towels.
- Mix the oil, salt, cayenne, and the cumin if you’re using it in a medium bowl. Add the seeds and toss until evenly coated. Pour the seeds onto a baking sheet and arrange in a single layer. Bake until the seeds are tan and crisp, 30 to 45 minutes, tossing occasionally. Cool and store in an airtight container at room temperature for up to a week.
Microwave Pumpkin Seeds Spread the spice-coated seeds between 2 layers of paper towels and microwave on high until the seeds are tan and crisp, 10 to 15 minutes, stirring every 5 minutes. They will crisp up further as they cool.