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