I had a squash emergency yesterday. My weekly squash-in-the-pantry check turned up two big ones that had started to develop soft spots, including the great big white pumpkin. I cut them open (with an Asian cleaver and wooden mallet) and scooped out the seeds. Hey, I said, these would go great with the kale chips.
Roasted pumpkin seeds:
Work the seeds out of the stringy pith, wash them, and pat them dry. Spread them on a cookie sheet (I used a half sheet) overnight. The next day sprinkle with oil and toss them to coat. Spread them out again on the sheet and salt them generously. Bake at 250′ for 45 minutes or until they’re brown.
You can do them the same way, in the oven at 250′ – watch them! I did them in the electric dehydrator at the lowest setting overnight.
The delicate flavor of the squash seeds balances the hearty flavor of the kale chips. Salty bites make a nice treat at this time of year when snacks run to the sweet.