Made use of the seeds from the Hubbard squash I cut open the other day. After rinsing them and separating out any underdeveloped seeds, I tossed them with kosher salt and chaat masala and roasted them for about an hour in a 170ºF oven until dried.
Each seed offers just a tiny morsel to nibble on, but they are sure to satisfy a salt craving. Black salt is an ingredient in my homemade chaat masala so the kosher salt wasn’t a necessity.
Winter squash seeds, including pumpkin seeds, are rich in vitamins, minerals, protein and other nutrients.