Chili-Dusted Roasted Squash Seeds

We try to use every part of the foods we buy. For instance, beets have multiple uses: If you boil or steam your beets, drink the water for speedy blood purification and eat the healthful greens by sauteing them in a little olive oil and garlic. And of course, we all know that roasted pumpkin seeds taste great with just a little salt. But with squashes abounding, don't forget to use those seeds too. We used the seeds from a couple butternut squashes. These spicy, crunchy little seeds totally hit the spot.

Serves 4

Ingredients

4 cup seeds

6 teaspoons chili oil

2 teaspoons chili powder

2 teaspoons cumin powder

1/2 teaspoon salt

Directions

1. Preheat oven to 350 degrees.
2. Scoop the seeds from whichever squash you are using.
3. Pull the flesh from the seeds and discard.
4. Dry the seeds with either by laying them on a towel or leaving them in a colander for several hours.
5. Mix all the ingredients together in a bowl.
6. Pour the ingredients into a glass baking pan.
7. Bake for 15 minutes, or until seeds start to pop.