Di:
Svuotare la zucca dai semi e staccarli dalla polpa filamentosa.
Mettere i semi in una ciotola colma di acqua e lasciare in ammollo per 15 minuti. Sciacquare i semi fino a renderli completamente puliti.
Asciugare bene i semi e distribuirli su un canovaccio pulito.
Lasciarli essiccare per un minimo di 36 ore (o fino a 5 giorni) in un luogo asciutto. Quando avranno formato una pellicola trasparente in superficie saranno pronti per essere tostati.
Distribuire i semi su una teglia foderata da carta forno.
Preriscaldare il forno a 130 °c e tostare i semi per circa 40 minuti o fino a doratura.
Condirli con sale e spezie a piacere.
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