Ingredients:

  • 1 cup (150g) raw winter squash seeds
  • 1 tbsp (15ml) extra virgin olive oil
  • 1/2 tsp (3g) fine sea salt
  • 1/4 tsp (1g) garlic powder
  • 1/4 tsp (1g) smoked paprika
  • 1/8 tsp (0.5g) cracked black pepper

Instructions:

  1. Rinse the seeds under cold water in a colander, scrubbing gently to remove all stringy pulp.
  2. Spread the seeds onto a clean kitchen towel and pat them firmly. Let them air dry for at least 15 minutes to ensure surface moisture is completely removed.
  3. In a medium mixing bowl, toss the dried seeds with the olive oil until evenly coated.
  4. Add the salt, garlic powder, smoked paprika, and black pepper to the bowl and toss again to distribute the seasoning.
  5. Preheat oven to 300°F (150°C). Spread the seeds in a single layer on a parchment-lined baking sheet.
  6. Roast for 20 minutes, stirring once halfway through, until the seeds reach a mahogany color and smell nutty.
  7. Remove from oven and let cool completely on the pan to allow the crust to set.