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Autumn means squash and pumpkins and with them those often disposed of seeds! Clean them off and throw them in a hot Wood Stone Home oven to toast up into a quick and tasty snack. Any temperature between 400 and 600 degrees will work…just keep an eye on them and stir often. Toss the seeds with olive oil, salt and pepper and spread out evenly on a thin aluminum pan. Keep the flame height around 3.0 and cook until golden brown and lightly crisped, about 8-12 minutes, depending on oven temperature. Mix it up with seasonings such as curry powder or a mix of ground chiles and cumin. |
