posted on Nov, 1 2013 @ 05:45 PM
I love toasted pumpkin/squash seeds. We make them at work all the time. acorn butternut and pumpkin all have really good seeds for roasting. Don't
bother with Kabocha squash or any other large thick shelled seed.
I have gotten into the habit of cooking them a little extra till they have a golden tan appearance and a slightly more toasted flavor. At that point
the shells just disintegrate in your mouth. It only takes ten to fifteen minutes in our ovens but you do have to hover over them to make sure they
don't burn tho.
Looking forward to trying this trick out, Thanks.