Toasted squash seeds

I enjoy toasted pumpkin seeds, but not so much the pumpkin. This year I’ve been toasting up seeds from delicatas and acorn squash. They’re less flavorful but still a nice garnish and, I assume, source of zinc.

I like them all with a little salt or a lot of hot pepper flakes. How about you? What are your upcycled seed recipes?

I prepared acorn squash seeds last night and over roasted them at 20 min 375f. Too dark and ashy. 1/2 c of small seeds and didn’t watch the bake so I missed out!!!

I boil the seeds in very salty water until they are pretty tender, then roast until toasty.

I’m borderline obsessive about my home roasted pumpkin seeds.
Learned a while ago that 1a.) grocery stores stop selling them precisely on Oct 31, and 2b.) the weekend after Halloween is an excellent time to score free pumpkins.

People use them as decorations on their front porch, and then just… throw them away.

I usually post to local Facebook groups, and sometimes Craigslist, asking for uncarved pumpkins that folks are getting ready to toss.
Wind up with more that I can possibly eat, some years.

I leave lots of the stringy “guts” on the shell, since those caramelize into a lovely sweetness. But then, I eat them whole, shells and all. Probably most of my fiber intake for the year.

I salt the holy hell out of them. Toast at about 300 F until they look nice and done, sliding a spatula under them & flipping once or twice. Probably, oh, 15 or 20 minutes? You have to watch them - they go from “toasted” to “burnt” pretty fast.