Chesapeake Pumpkin Seeds

I like to roast winter squash, while the things remain in season, I roast a butternut or kabocha squash at least once weekly. And while separating seeds from strings can be a pain in the ass, I enjoy roasted pumpkin seeds enough to endure the process.

I bought, roasted, and pureed a huge cushaw squash this week, which left me with three to four cups of seeds. Looking through my parent's spice-less pantry (cinnamon, garlic salt and onion powder are the only spices my mother likes), I found a half-used tin of Old Bay. In Maryland, you can buy Old Bay potato chips - Old Bay on pumpkin seeds wasn't much of a stretch. But it does make for a tasty snack:

Chesapeake Pumpkin Seeds

Ingredients:

Seeds from one pumpkin or winter squash, washed and patted dry with paper towels
1 tbsp canola oil
1 tsp Old Bay spice mix

Preheat the oven to 400 degrees F.

Line a roasting pan with foil. Pour the oil and Old Bay on the foil. Spread the seeds over the foil in an even layer, stirring them around in the oil and Old Bay with your fingertips. Put them in the oven, stirring them every 10 minutes for 20 to 30 minutes, or until the pumpkin seeds turn golden brown and crunchy.