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Back on Saturday, I removed several bags of acorn squash seeds from my freezer — I save the seeds when cooking the flesh of the squash — and roasted them in the oven with a little salt. Now, when I’m hungry and dinner will take a while, I can munch on a few high-protein pepitas to take the edge off my stomach’s complaints.
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Date: 2024-01-11 09:03 pm (UTC)I've tried roasting pumpkin seeds. Never happy with the results. Is there some trick? Enough salt maybe?
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Date: 2024-01-13 03:42 am (UTC)