Let's go back to celebrating autumn, the start of rainy season in Portland...
Roasted Squash seeds:
First, de-gunkify and rinse your seeds.
Then, preheat your oven to 350F.
In a small bowl, spray the seeds with some oil (I used canola), and add a shake of sea salt, cayenne, nutritional yeast, chili powder, oregano and paprika. Stir well.
Consider adding a pinch of cumin, cocoa powder, pepper, coriander, curry, whatever you like.
Spread the seeds out on a lightly oiled baking sheet, or line it with parchment paper.
Cook for 10-15 minutes until lightly browned, stirring a couple of times.
Remove from oven, let cool a bite, and enjoy. Snack, garnish or add to salads. These are addictive.
Sure I made butternut squash soup last weekend and there is no photographic evidence, until now, technically. Speaking of photos..as I mentioned a couple posts ago, my camera is in its last days, if not already dead for good. Feel free to send digital camera recommendations my way - I'm looking to cap my price at $250, if that. I didn't want to make this purchase until after my NY trip, but it's time.