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Toasted Squash Seeds

Martha Stewart Living, October 2005

When you cook squash, don't discard the seeds -- toasted, they make delicious snacks. Most squashes, including Delicata and Acorn (below), are filled with these morsels, which have a slightly nutty flavor. To make, preheat the oven to 350 degrees. Scoop out seeds; rinse, and pat dry. Toss with extra-virgin olive oil to coat, and season with coarse salt. Spread on a rimmed baking sheet, and bake 12 to 15 minutes, until golden and crisp. Store in an airtight container at room temperature for up to 3 days.

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