Toasted Pumpkin Seeds: Three Way

Toasted pumpkin seeds are miniature, tasty awards for carving pumpkins. Do not carve a pumpkin (or any other winter squash) unless the seeds have been toasted or roasted. 

That's exactly as it should be. The question is: what is the best technique? There is some discussion regarding the ideal strategy, 

but I've developed a failsafe system over the years. It's quite simple, and I'm going to explain it here.

Take note that my technique has a few differences from most others. First! Some folks boil the pumpkin seeds before toasting.

There's no necessity. Second, I now season and flavor the pumpkin seeds after baking, and I'll explain why.

Pumpkins are not the only winter squash that have seeds. Seeds from different squashes vary in size, shape, and texture. 

Have fun experimenting! For a variety of seeds, experiment with white "ghost" pumpkins, blue Hokkaido, butternut squash, and all of the other stunning winter squash varieties available. 

Also, if you're going to roast the squash, it's usually far better tasting than carving pumpkins. Smaller seeds roast faster, so reduce your baking time. 

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