Found Food: Roasted Squash Seeds

While I am perfectly happy to compost my food scraps and reuse them that way, the best foods are those that have further edible iterations.  The kuri squash that I used to make the Spiced Kuri Squash and Chicken Stew yielded some plump, beautiful seeds that begged to be roasted.  Since these will be higher calorie and a huge temptation, I'm taking them to a neighbor's tonight along with a bottle of Portguese wine.

Roasted Squash Seeds
Makes 2 cups

Seeds from a winter squash such as Kuri
1 tablespoon olive oil
1/2 teaspoon kosher or fine sea salt
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper

1)  Take seeds scooped from squash and rinse in colander to get rid of as much squash fiber and meat as possible.  Spread on baking tray and dry out.

2)  Preheat oven to 375 F.

3)  Place seeds in a mixing bowl.  Add oil and stir.  Add spices (improvising as necessary or desired) and stir.  Spread seeds evenly on baking sheet.

4) Place baking sheet full of seeds in oven and bake 20-30 minutes or until seeds begin to brown.  Adjust salt as desired.