31 Days Off Your Duff {Day 17} - Squash & Pumpkin Seeds

One of the best things about this season is eating pumpkin seeds! They taste so good, even with just a little bit of salt, that it's a great snack to whip up after a night of carving pumpkins.

This week though, my family finally used one of the gigantic squash from our friend's farm. We cut it up for a delicious soup, and my father thought to bake the seeds just as he does pumpkin seeds.

Turns out, they taste the same! Shocking, I know.

Baking the Seeds

This is another one of those recipes where you can't really go wrong unless you try.

The basics are:

- rinse seeds and set out to dry
- drizzle with a little oil
- cook at 400 degrees for 25 minutes, or until golden brown

It's up to you to jazz up the recipe! My dad always did just plain salt, and a couple batches were also blessed with cayenne powder. But you can get as creative as you want.

Here are some ideas:

- Garlic powder/ raw garlic
- Smoked Paprika
- Pumpkin Pie Spice (pre-mixed or your own creation) ((I'm hoping to try that one this year!))
- Salt and Vinegar
- Salt and Lime (this delicious-sounding idea just came to me... has anyone tried it?)

Of course, there are nearly endless other recipes. Tell me about the time you got off your duff and made a batch of seeds!