Simple Roasted Acorn Squash Seeds

Roasting isn't just for pumpkin seeds!

Ingredients

• Olive Oil
• Sea Salt

Directions
After cutting your squash for the Easy Roasted Acorn Squash Recipe and scooping out the seeds, put the seeds and stringy pieces of squash that are stuck to them in a colander and rinse under cold water. As you rinse, pop the seeds off of the squash that it's attached to and discard the squash strings.

Drain and leave the seeds in a colander for a few hours, mixing periodically to get rid of all the water, then spread on a large plate or baking sheet overnight or for 8 hours or so. This just helps to dry them out so they become as crispy as possible when roasted.

When you are ready to roast them, coat with olive oil (I sprayed them with the oil), salt or any other seasonings, and toss with a spoon or your hands. Spread them out on one layer in a baking sheet and bake at 400 degrees Fahrenheit for about 10-15 minutes, or until golden on the tops. Turn off the oven and leave the seeds in until evenly browned. (Turning off the oven makes sure that you don't forget about them and burn them, like I almost did while trying to make them, shower, lanolize diapers and get ready for work at the same time.)

You can also get creative and use any oil/spice combination you want. Go crazy!