roasted squash seeds

IMG_7899Two Saturdays ago at the farmers’ market, Micah and I picked up a delicata squash, among other things. As I was preparing it to be roasted one night, I decided to set the seeds aside. I had just read an article on Food52 about things to do with them, and I hate throwing away edible food.

IMG_7856Later that night, I boiled the seeds. That step took hardly any time. Then they went into the fridge overnight until I could finish them in the morning.

IMG_7846IMG_7867The oven preheated while I drank my second cup of coffee. I dumped the seeds out onto a baking sheet, poured a little bit of olive oil over them, and gave them a sprinkle of sea salt and rosemary.

IMG_7869IMG_7882They roasted for just under 15 minutes, and all I had to do was stir them around halfway through. Such little effort overall for such a great salty and crunchy snack!

IMG_7916IMG_7914Since I followed Food52’s instructions to the letter (besides going with a different flavor), I’ll just direct you over there for the steps if you don’t mind :)

I hope to be back with a real recipe before the week’s finished! There may be ice cream involved… or not. We shall see.



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