🌈 Easy and Fast
Boil 'em, Oil 'em & Roast 'em

You can roast & eat ANY of the winter squash family seeds
Here are just a few of the Winter Family Squashes
Pumpkins
Banana
Hubbard
Butternut
Buttercup
Spaghetti
Acorn
Calabaza & more

Each seed tastes slightly different
Sweeter squash sweeter seeds
banana
butternut
buttercup

=================
My recipe:
1
Cut your squash up for eating, dehydrating, freezing or freeze drying & save the seeds

2
Pull as much fiber off of the seeds as possible then place them in a colander, sieve, cheese cloth or strainer & run water over the seeds. Shake & swirl the strainer so the seeds rub against each other
You can even use your hands grabbing through the seeds to press them against each other

3
Place the seeds in a sauce pan that could hole 3 times the seeds you have
Add enough water to just cover the seeds
Add at least 1-2 Tbsp of salt for each 1/2c of seeds (more if you like salty'er seeds)
If you prefer no salt, omit the salt in this step

4
Bring the seeds to a boil Once it reaches the boiling point, time the boil for 10 minutes
You will have to monitor the heat and stir it constantly to keep it from boiling over

5
Now pour the seeds & boiling water through a strainer & keep the salty water to use in a moment
Rinse the seeds under running water, you'll see that most of the remaining fibers will come off

6
Place the seeds back in the sauce pan & add the previously used hot salt water back in & bring it back to a boil for 1 more minute
NOTE: You may want to add a little more salt depending on your salty seed preference
NOTE: This step ONLY adds salt to the outside of the seeds the initial 10 minute boiling forced the salt inside the seeds as they cooked

7
Strain the seeds again removing the salt water
Let the seeds set in the strainer to drain as much water off as possible
If you prefer light salt, you may want to lightly rinse them under running water

8
Preheat your oven to 400°F
Cover a cookie sheet or shallow baking pan or cake pan with parchment paper or Use a small amount of Olive Oil to lightly oil a cookie sheet
NOTE OF CAUTION
DO NOT USE WAX PAPER, wax paper will catch on fire in your oven

9
Wash your sauce pan that you boiled the seed in & place the seeds back in it Now add Olive Oil to the seeds (about 1-2 Tbsp per cup of seeds) & stir it in so that all the seeds are all lightly coated (I now use fractioned coconut oil that doesn’t go rancid over time in storage)
Now place the seeds back in the strainer & let any excess oil drain away if you over did it
You want the seeds wet with olive oil & a little extra doesn't hurt the process at all

10
Place the seeds on the cookie sheet & spread them out flat

11
Bake the seeds for 15-20 minutes for easy roasted (this is how they come from the store)
30-40 minutes for heavy roasted
Stir the seeds every 5 minutes to avoid sticking to the cookie sheet
They are done when they are dry and browned
Listen for the seeds to start popping
This is the indication that they are at the easy roasted point, this is where most people like them

12
Move the seeds to an area where they can cool
When cool sample a few to see if they are dry enough
If they seem hard to crack or even slightly damp at all go to final drying below

FINAL DRYING
This is our preferred method of final drying.
If you have a food dehydrator on the fruit setting (130°-140°) you can place them in the dehydrator to finish off their drying
It doesn't roast them anymore & they dry out very well
If you don't have a screen for your dehydrator & the seeds want to fall through lay a paper towel down first
We leave them in for at least 24 hours just to make sure they are really dry
If they have any moisture left they will mold so make sure they are bone dry

ALTERNATE FINAL DRYING
If you don't have a food dehydrator you can use your oven
You can place seeds on the cookie sheet in the over at the lowest setting (abt 150°F) to dry for 2-5 hours

STORAGE
Keep in a container in a cool dry place
Place a silicone gel packet in the container to absorb any moisture

Music in this video:
PALE RIDER BLUES by Mini Vandals
HAPPY HAUNTS by Aaron Kenny
UPBEAT by Andrew Huang

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