I love a salty seed I can add to salads for a bit of crunch or soups to contrast the texture. Or honestly, straight out of the jar by the handful, not sharing. They’re that good! Not to mention super simple to whip up. The secret to a good toasted squash seed is a pre-toast salt water soak. Salted water helps break down the toughness of the seed making it delightfully crisp and impossible to eat only one.
To prepare these beauties you can always toast in the oven, but for a faster cook I like to pull out my cast iron skillet. You can control the browning better and taste as you go. Is there anything cast iron can’t do? A little olive oil, salt, and your desired seasonings and we’ll be in business!
What’s your favorite squash seed flavoring?
Give us a shout if you try it out! #closedloopcooking
Closed Loop Cooking