I’ve always roasted my squash seeds in the oven but they often come out tough so I tried something new this week and I’m really happy with the results. So happy that I may, or may not, have eaten the seeds of an entire squash, all to myself, in one day.
Salt & Pepper to taste
Wash and dry the the squash seeds
Throw them in a bowl and drizzle them with a bit of olive oil. Sprinkle them with as much salt and pepper as you like.
Toast them in a dry cast iron frying pan on the stove, at a med low temperature.
Keep an eye on them and stir them frequently to keep them from sticking to the pan.
Mine took about half an hour and they were so tasty!