Toasted Acorn Squash Seeds

Scoop the seeds from the acorn squash using a sturdy spoon, separating them from the stringy flesh and discarding any debris.

Rinse the seeds thoroughly under cold running water, rubbing them gently with fingers to remove any remaining pulp or strings.

Pat the seeds dry completely using a clean kitchen towel or paper towels, as excess moisture will prevent proper toasting.

Spread the dried seeds in a single layer on a baking sheet.

Drizzle the margarine evenly over the seeds and toss gently to coat all seeds uniformly.

Season with salt to taste, tossing again to distribute the salt evenly throughout the seeds.

Preheat the oven to 325°F (160°C).

Transfer the baking sheet to the preheated oven and toast the seeds for 20-25 minutes, stirring halfway through, until the seeds are golden brown and fragrant.

Remove the seeds from the oven and spread them on a clean surface to cool completely, allowing them to continue crisping as they cool.

Store in an airtight container once fully cooled, or serve warm as a snack.