1 cup pumpkin or winter squash seeds1 Tbsp. melted butter or vegetable oil 1 Tbsp. granulated sugar, or more, to taste ½ to 1 tsp. cinnamon ¼ tsp. nutmeg 1/8 tsp. allspice
Heat oven to 300°. Rinse seeds well and get as much of the pumpkin pulp off of them as possible. Some of the small pieces of pulp will adhere, but they won't hurt the seeds at all! It might even add a little more flavor. Pat dry with paper towels. Don't let them dry completely on the paper towels, because they might stick! Toss seeds with the butter, sugar, and spices. Spread coated seeds in a shallow baking sheet (you can line a baking sheet with nonstick foil or parchment paper to make cleanup easier). Stick in oven and turn from time to time (every 10 minutes or so) for about 45 to 60 minutes, or until nicely browned and crunchy. Let cool and store in an air-tight container. For a zesty-flavored batch, add salt, chili powder, garlic powder or other seasonings.
Submitted by CSA member Laurel Leong