Seasoned squash seeds
Seasoned squash seeds
In the fall I become obsessed finding seeds to season and dehydrate. My favourite spice is an African blend called Suya. I mix it with a little tamari and dehydrate them. It has just the right amount of heat to keep you coming back, again and again.
Yields: 1 cup
Ingredients
1 cup fresh squash seeds (any variety will work)
1 tablespoons tamari
½ tablespoon spice seasoning (I like heat, so I use suya, an African spice blend or togarashi , a Japanese spice blend)
Steps
Set dehydrator to 115 F. Set timer for 12 hours.
Clean your seeds – set aside.
Mix tamari and seasoning. Stir until well mixed. Pour over squash seeds. Mix until all the seeds are well coated.
Pour onto a silicon dehydrator sheet. Dehydrate for 10-12 hours – the lengths depend on the moisture content and size of the seeds.
You can also cook them in the oven. Set your oven to its lowest temperature. Pour the seeds onto a parchment lined baking sheet. Bake until the moisture has evaporated.
The seeds can be stored in an airtight container for several months.
How to - seasoned squash seeds
