The Pioneer Woman Tasty Kitchen
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Seasoned Squash/Pumpkin Seeds

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

We grow a lot of squash on our farm, so seeds are often available. This is a healthy salty snack.

Ingredients

  • 3 cups Squash Seeds
  • 4 cups Warm Or Hot Water
  • 3 Tablespoons Salt
  • ½ cups Vinegar
  • 2 Tablespoons Melted Butter
  • ½ teaspoons Dried Dill
  • ½ teaspoons Ground Pepper
  • ½ teaspoons Salt

Preparation

Clean the squash meat off of the seeds, then soak the seeds in the water, salt and vinegar for a couple of hours. Drain and then dry the seeds with a dish towel. Then coat with the melted butter, dill, pepper and salt.

Spread on a greased 11×15 pan. Bake at 300°F for 1 hour. Stir occasionally to ensure even browning. Enjoy!

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laur on 11.2.2010

Used this recipe with my left-over pumpkin seeds the day after Halloween! Really enjoyed the addition of dill! The seeds were a smidge too greasy though so next time I’d adjust the butter slightly.

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