Had to adjust the recipe for a half cup or so of hubbard squash seeds. First I mixed 1 T sugar, a couple pinches of kosher salt and 1/2 tsp pumpkin pie spice and set aside. Then I used an 8" cast iron frying pan on the stovetop (seemed a waste to heat up the oven for such a small amount) and toasted the seeds. When they looked golden brown, I tossed in 1 T of butter which melted fast in the hot pan, then quickly sprinkled the sugar/salt/spice mix and stirred to coat all the seeds. When they were all coated, I emptied them onto a plate and spread them out to cool. By "cool" I mean still warm but not hot enough to burn my tongue! OMG delicious! I plan to try it this way again with a larger cast iron pan and pumpkin seeds and will spread them out on a cookie sheet to cool so they don't clump.
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Had to adjust the recipe for a half cup or so of hubbard squash seeds. First I mixed 1 T...