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Roasted Squash Seeds with Bison Tallow

Roasted squash seeds are great for eating by the handful and are perfect toppings for salads, soups, or roasted squash.

Ingredients

  • 1 cup squash seeds any winter squash variety
  • 1/2 teaspoon salt
  • 1 tablespoon melted bison tallow or sunflower oil

Instructions

  • Separate seeds from the stringy flesh, rinse them thoroughly in a colander, and pick away any excess flesh clinging to the seeds. Spread the seeds in an even layer on paper towels and allow them to dry completely—30 minutes to several hours. Dry seeds roast better.*
  • Preheat oven to 275°F. In a bowl, toss seeds with bison tallow and salt. Place seeds on a parchment-lined baking sheet. Bake until the seeds turn golden, about 15–20 minutes. Wait at least 5 minutes for the seeds to cool; they get crispier the longer they cool. Store in an airtight container at room temperature.

Notes

Note: After seeds dry, they can be stored in an airtight container until enough are collected for cooking.