Roasted Pumpkin/Squash Seeds

Roasted Pumpkin/Squash Seeds
Sweet and Crunchy Style

For about 1 1/2 Cups of Seeds

1 Tbsp Olive oil
1/2 tsp vanilla extract
1/2 to 1 tsp salt
1 Tbsp Cinnamon
1 Tbsp Sugar
1 Tbsp Baking Cocoa

1. Rinse and get all the pumpkin/squash gunk off the seeds
2. Allow seeds to dry out (I just left mine overnight)
3. Mix all ingredients except seeds in a small bowl then pour over seeds and mix well
4. Bake at 300 degrees for about 40 minutes periodically stirring seeds on a foil lined baking sheet.

* Note - I found many different temperatures, times, and seasonings for these. I think they would be difficult to mess up.


I scooped the seeds out of a couple of carnival squashes, remember these?

I cooked some more up and scooped the seeds out into a colander then rinsed them really well and pulled all the squashy bits off the seeds.
I left them overnight in the colander, probably should have spread them out on a cookie sheet or the like. Then they went on a foil lined cookie sheet.

Then I mixed up the seasonings and stirred well. I also sprinkled some extra cocoa, cinnamon, sugar, and salt on top.

Then just bake 'em till they taste good and crispy!

What I Learned -

1. How to use a night stand light to get better pictures!