After carving your pumpkin this year, did you roast the seeds? If not, there are seed-roasting opportunities awaiting you in the produce aisle right now.
We often don't think to roast the seeds from everyday squash, but they're just as tasty and satisfying. And frankly, they're easier to manage simply because they're smaller. A good base rule of thumb regardless of any seed you're roasting: Remove the seeds from your squash just like you would a pumpkin and try and remove most of the stringy goo that will be stuck to them. Rinse your seeds, lightly douse with olive oil and your choice of seasoning (we like a combination of sea salt and Hungarian paprika), and bake them at 300 F for around 8-10 minutes or until they begin to brown ever so slightly. Below are a few of our favorite seasoning ideas for roasting your squash seeds.
Related: Good Tip: Brining Pumpkin Seeds