I saved the seeds from the winter squash that I made into tarts and soup. I love toasted pumpkin seeds, but I’ve never made them myself. I am so glad that I finally did, because they were about 10 times better than any seeds that I have ever had before. I attribute this to the fact that I lightly coated them with olive oil and sea salt, which gave them a much tastier flavor.
To toast your own seeds, scoop them out of the squash and clean them off. I found that rubbing them with a terry cloth towel loosened all the gunk, and then I rinsed them. Make sure that you dry them well with another clean dish towel. Then put them in a bowl and coat with about a tablespoon of olive oil and a teaspoon of salt. Stir them well and put them on a baking sheet, I always use a silicone pad so that they don’t stick. Bake at 275 degrees for about 15-30 minutes or until they start to pop (the time varies widely by how big and damp the seeds are). They are done when they are nice and golden and they crunch in your mouth. If they are undercooked they will be too chewy and will be hard to eat.
As you can see from my photo, many more seeds ended up in my mouth than in the jar for winter!