Eat plain or use as topping
- Seeds from 1 squash or pumpkin (approx 1 cup)
- 2 tsp oil
- 1 tsp salt
- 1/2 tsp chili powder
Rinse seeds and set to dry on a lint-free towel about 24 hours. When dry, heat oven to 375F. Mix seeds with oil and spices. Spread out on baking sheet. Bake about 8 minutes (seeds may make popping sounds). Let cool. Store in an airtight container.
CAROL WING 