Toasted pumpkin and squash seeds from The Sioux Chef's Indigenous Kitchen (page 166) by Sean Sherman and Beth Dooley

  • pumpkin seeds
  • squash seeds

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Dannausc on November 27, 2021

    I made it with a mix of pumpkin and acorn squash seeds. Super easy and good. The seeds were done after about 25 minutes. I think 45 minutes would be way too long.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.