This recipe works well with squash or pumpkin seeds.
Needed for this recipe:
*there are so many substitutions you can enjoy: Fig Balsamic with Tuscan Herb Oil, Espresso Balsamic with Garlic Oil, Coconut Balsamic with Persian Lime Oil and more…
Seeds from 1 delicata squash (about 1 cup of seeds)
• 1 Tablespoon Sunshine Coast Olive Oil Co. Cinnamon-Pear Dark Balsamic
• 1 Tablespoon Sunshine Coast Olive Oil Co. Wild Mushroom and Sage Olive Oil
• ¼ teaspoon salt
Soak your seeds in water seeds for 10 minutes, then remove as much squash flesh as possible. Drain the water from the seeds, and pat them dry.
Preheat oven to 275 degrees. Line a cookie tray with parchment paper. Mix all ingredients together and spread on a single layer on your parchment paper. Place tray on middle rack of oven for 35-40 minutes, stirring occasionally. If you like your seeds to crisp up, increase your temperature to 300 degrees for the last 10 minutes. Keep an eye on them, and stir every two minutes. Let cool and serve.