Roasted Squash Seeds

Preheat the oven to 350ºF and line a baking sheet with parchment paper to prevent the seeds from sticking to the pan. 2. Remove any squash pulp from the seeds and transfer them to a fine mesh sieve. Rinse them well with water. 3. Transfer the seeds to a towel and pat dry, removing as much moisture as you can. Add the dried seeds to a small bowl, and toss with the olive oil, coconut sugar, cinnamon or pumpkin pie spice, and salt. 4. Pour the coated seeds on the prepared baking pan, and spread them out into a single layer. Roast for 10 minutes, then remove the pan and stir the seeds. The ones towards the edge of the pan will cook faster than the ones in the middle, so it's ideal if you can help them switch positions for more even cooking. Then return the pan to the oven and bake until the seeds smell like popcorn and look darker, about 5 to 10 more minutes. The seeds won't crisp up until they cool, so it's okay if they don't look crispy right away. 5. Cool completely on the pan, then serve them as a snack or salad topping. If you're not going to use the seeds right away, store them in an airtight container in the fridge. They will start to become sticky if they sit out at room temperature for too long, but they stay crisp when you store them in the fridge. Leftovers can be stored for up to 1 week when chilled. 6. prep5 mins 7. cook0 mins 8. total5 mins