Hey people! Another mini recipe I want to share. I'm not sure if this counts as a recipe as I'm just showing you how to roast seeds. I made roasted butternut squash for dinner the other night and saved the seeds. This is my second time roasting seed, first time was with seeds from a mini pumpkin.
Method:
1. Get a big metal spoon and scoop out the seeds into a bowl
2. Fill the bowl with cold water and then just separate the membrane and seeds.
3. Dry the seeds with a paper towel. To speed the drying process up, I just patted them with paper towel and then toasted them on a pan for until the seeds were dry.
4. Mix the seeds with a bit of olive oil and salt.
5. Spread the seeds onto a baking tray and roast for about 12 minutes at 200 degrees.
6. They should turn out golden brown and crunchy. They taste like popcorn. I used a bit too much oil as you can see below. I used a paper towel to soak the oil.
7. Eat and enjoy them or place them in a air tight container. They should last for a couple of weeks.
Have you roasted seeds before? If so, what's your method and what do you add to it?
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