Using the seeds from my two stuffed squashes (link), I made one of my girlfriend's favourite snack: spicy squash (or pumpkin) seeds. I bet most of you did it at least once in your life: you take the seeds, place them on a baking sheet (ideally covered with parchment paper), season them (salt, cayenne and paprika here) and bake them a good 15 minutes shaking them every five minutes so that they cook evenly and dont stick.
No comments:
Post a Comment