Toasting pumpkin or squash seeds - is there a trick?

Okay, the time is approaching when I will once again probably try and fail to toast pumpkin seeds and achieve something edible. I can't list how many recipes I've tried, and somehow they all turn out dreadfully tough and woody. Is it really possible to make good roasted/toasted pumpkin or squash seeds at home? If so, how? Or is this just something that people say they eat and like, but nobody really does?

 
Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Comments:

Comments are closed

Talk is closed - check out our Facebook and Twitter accounts instead.