Seeds from winter squash are collected, cleaned, and skillet toasted for a unique and tasty snack.

• 1 winter squash, any variety
• Cutting board
• Large, sharp knife
• Colander
• 2 hand towels
• 1 teaspoon olive oil
• 1-3 teaspoons soy sauce or tamari
• Electric skillet
• Wooden spoon or spatula for stirring
• Small metal or plastic spoon for serving
• Small bowl
• 1 napkin per student

1. Remove seeds from the squash and rinse under water in the colander to remove any pulp.
2. Plug in the skillet and set it to medium-high heat to begin warming up.
3. Place one towel on a work surface and spread seeds in a single layer. Top with the second towel and gently rub to dry the seeds. They will still feel slightly wet—that's okay.
4. Pour olive oil into the skillet. Allow it to heat for a few seconds, then add the squash seeds.
5. Cook the seeds, stirring frequently until they begin turning golden brown and are slightly puffed, about 15 minutes.
6. Transfer the seeds to a bowl. Pour 1-3 teaspoons of soy sauce/tamari over the seeds and stir. The amount of soy sauce you use will depend on how many seeds you have and your taste preference.
7. Serve and enjoy!

Bonnie Lohman

Midwest Food Connection