Easy, tasty toasted squash seeds that you can get wild flavoring! Perfect for snack, topping, and closing the squash loop.
Preheat oven to 325°.
Using two bowls, separate squash seeds from pulp as best you can into a clean bowl. Reserve leftover pulp in freezer for vegetable stock from scratch.
Pour seeds onto clean dish towel and dry off as much moisture as you can.
Pour seeds into bowl and olive oil. Add salt, pepper, and nutritional yeast and stir until evenly coated. I’m a fan of approximating seasoning here to your liking. I encourage you to experiment a bit to see what flavor strikes you.
On an ungreased baking sheet spread seed flat and evenly.
Bake for 20 minutes, rotate in oven, and bake for an additional 10 minutes or until golden brown.