BTW, I was tagged by Ning of Heart...Toasted Pumpkin Seeds
With pumpkins, squash, and all other sorts of gourds in season now, ideally, you’ll be using them in your dishes. Where there’s pumpkins, there’s seeds, and you wouldn’t think of just throwing them out, right?
These are really easy to make and are a great seasonal snack to have–toasty, crunchy, and salty–definitely a good substitute for a bowl of peanuts. If you’re like me, you might also like to add “spicy,” to the mix, but I’ll leave that one up to you. I happened to have seeds from one pumpkin and from two acorn squash (I wonder if they have any relation to acorn squash stuffed with beef or pumpkin pie? Odd coincidence…).
Most recipes call for simply oiling and salting the seeds and then roasting them in the oven. I wouldn’t have thought to boil the seeds prior to roasting in the oven, but sure enough, its a good way to soften the shells a bit and add a little bit of salt
