Roasted Pumpkin Seeds ....or whatever kind of squash you have

October is here and it sure feels like it.  Hazy skies and gusty winds that keep knocking my sunflowers over on the back porch table. I just keep filling them back up with water and putting them back out there like a stupid head.
 

This kind of weather makes me want live in my kitchen all day long. A few weeks ago, I was reading my cousin's blog (Sea Salted Sunshine), and was inspired to buy a few kabocha squashes for great recipe she had posted.  Today I'm experimenting with the last one for a soup, which actually seems to be turning out all right.  I'll post more on that next week, when I'm sure. (Yep, I'm trying to keep this blog current!)

"Don't throw away those seeds" (my mind is saying). I really don't like how salty the shells are when you roast pumpkin seeds.  After a little searching online, I found this lovely recipe for roasting them.  Still a little salty but on the inside not out.  I love to eat them, shells and all.

Enjoy the recipe, and have a great weekend!

Roasted Pumpkin Seeds 

After you've rinse and separated your seeds from all the pumpkin strings, measure what you have.  With my little kabocha squash I had 1/2 cup of seeds. Place those in a small saucepan and add 2 cups of water and 1 tablespoon of regular salt. (Use these measurements for every 1/2 cup seeds.)  Bring to a boil and then simmer for 10 minutes.  Remove from heat and let drain.

Preheat the oven to 400 degrees.  Coat the bottom of a baking sheet with olive oil, about a teaspoon. Spread the seeds and toss them to coat them with the oil on the pan making a single layer of seeds.  Bake on the top rack until the seeds begin to brown, 5-20 minutes, depending on the size of the seeds. When lightly browned, remove the pan from the oven and let cool before eating.
 
*recipe found here
*kabocha squash image found here