Pumpkin Seed Snack
When carving up pumpkins, or preparing another type of winter squash, make sure to save the seeds. They make for delicious snacking.
PUMPKIN SEED SNACK
Salt Water Brine: 1/2 tsp. salt to 1 1/2 cups water
1. Rinse the seeds in a colander, swishing with your fingers and removing as much pulp as you are able. Don't worry about getting every last bit.
2. Cover seeds with a salt water solution and soak for 8-24 hours.
3. Drain water from the seeds and pat dry. While they are still damp, season to taste with desired seasoning.
4. Place in dehydrator for 5-6 hours, or until dry and crisp.
The fat in pumpkin seeds is delicate and should be kept at a low temperature. That's why I prefer to dehydrate the seeds as opposed to roasting. These are crispy and delicious!
Seeds from small sugar pumpkins and smaller squash are generally not big enough; they are mostly shell with hardly any seed inside.
If you are unsure how to eat these, it's similar to sunflower seeds with the shell. The seed is inside.