Roasted Acorn Squash Seeds

This recipe also applies for pumpkin seeds (or any other seeds from the Cucurbitaceae family), but I had acorn squash seeds left over from my last recipe posting.

Acorn Squash Seeds
Cayenne Pepper
Sea Salt

Preheat oven to 325 degrees Fahrenheit. Rinse seeds in a colander to remove any goo or strings from the squash. Spread a single layer of seeds on baking sheet and sprinkle with sea salt and cayenne pepper. Place in oven for 25-30 minutes, but remove every 10 minutes to toss seeds on baking sheet. Once nicely toasted, remove from oven and let cool on baking sheet before snacking.