Ingredients:
- Butternut Squash Seeds approximately ½ c
- Kosher Salt 1 T
- Black Peppercorns Cracked 1 T Olive Oil 1T
Method:
- Remove seeds from squash, clean, coat with olive oil and toast in oven in small sauté pan.
- Remove from pan as to not overcook.
- Toss and coat with cracked pepper and salt.
Yield: approximately 100 seeds
