Roasted Acorn Squash Seeds

1  cup		acorn squash seeds
1  tablespoon		olive oil
1/2  teaspoon		salt, or to taste

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Preheat the oven to 300 degrees F. Line a baking sheet with foil or a silicone baking mat.

In a colander, rinse the acorn squash seeds, making sure to remove any squash pulp along the way. Pat dry and place in a small bowl. Add the olive oil and salt (or other desired spices) and toss to coat evenly.

Pour seeds onto prepared baking sheet and spread in an even layer. Place in the oven and bake for 10-15 minutes or until the seeds are a light golden brown color. Keep an eye on them, as they can go from being perfect to burnt very quickly. Let cool and serve. Store in an airtight container at room temperature for 2 to 3 days.