Skillet Toasted Squash Seeds
Seeds from winter squash are collected, cleaned, and skillet toasted for a unique and tasty snack.
- 1 winter squash, any variety
- Cutting board
- Large, sharp knife
- 2 hand towels
- 1 teaspoon olive oil
- 1-3 teaspoons soy sauce or tamari
- Electric skillet
- Wooden spoon or spatula for stirring
- Small metal or plastic spoon for serving
- Small bowl
- 1 napkin per student
- Remove seeds from the squash and rinse under water in the colander to remove any pulp.
- Plug in the skillet and set it to medium-high heat to begin warming up.
- Place one towel on a work surface and spread seeds in a single layer. Top with the second towel and gently rub to dry the seeds. They will still feel slightly wet—that's okay.
- Pour olive oil into the skillet. Allow it to heat for a few seconds, then add the squash seeds.
- Cook the seeds, stirring frequently until they begin turning golden brown and are slightly puffed, about 15 minutes.
- Transfer the seeds to a bowl. Pour 1-3 teaspoons of soy sauce/tamari over the seeds and stir. The amount of soy sauce you use will depend on how many seeds you have and your taste preference.
- Serve and enjoy!
Midwest Food Connection