Toasted Winter Squash Seeds with Olive Oil and Rosemary

It was a tradition in our family to make toasted pumpkin seeds on Halloween night. My brother and I would carve our jack-o-lanterns and my mom would rinse and toast the seeds. I can't take credit for the rosemary idea - I saw Martha Stewart toast pumpkin seeds with rosemary on her original show years ago, back when I was a teenager, and I've been doing it ever since. Rosemary and pumpkin seeds complement each other perfectly, but you can also omit the herbs, or choose your own favorites. Spices like smoked paprika or garam masala would also be great. In any incarnation, toasted squash seeds herald the beginning of the holidays.

All firm-fleshed winter squash have edible seeds, though depending on the variety and, sometimes, the particular vine, some squashes have more tender seeds than others. My kabocha squash seeds were a little tough in the husk, but very delicious. And whose diet couldn't use a little extra fiber? Acorn squash seeds were delicate and fragrant. Generally, the smaller and thinner the seeds, the better. Their husks will dry out more quickly in the oven, and will be lighter and more crunchy.

For about 1 cup winter squash seeds (the expected yield of a healthy 3-4 pound squash), you will need:

• 1 cup squash seeds, well-rinsed and dried (To clean, put them in a sieve or colander under cold running tap water, and swish them around with your fingers.)
• 1 tablespoon olive oil
• 1/2 - 1 teaspoon dried rosemary (Believe it or not, dried is actually better than fresh here, because it stands up to the heat of the oven without wilting and losing flavor. Just make sure your rosemary is fresh, and smells fragrant when you remove the lid of the jar. You'll get more flavor out of your rosemary if you grind it with a mortar and pestle or spice grinder. At the very least, crush it between your fingers.)
• 1/2 teaspoon kosher or flaky sea salt

Directions:

Preheat your oven to 350°. Place your squash seeds and the oil on a large cookie sheet. Mix with your fingers until the seeds are well-coated, and spread into a single, even layer. Sprinkle with salt and crushed rosemary. Place in the oven and bake for about 10 minutes. You may start to hear the seeds pop, which is fine. Using a spatula, move the seeds around the pan. If your seeds are small and delicate, they may be ready to come out of the oven now. If they're bigger, they may need another 5-10 minutes until they are toasted to a light golden brown.