Part 5/10:
Once dried, Kayla illustrates how to coat the seeds with a teaspoon of avocado oil and a pinch of sea salt before baking. She recommends spreading them evenly on a lined baking sheet to prevent overlap, then roasting in a preheated oven at 350°F for about 12 to 14 minutes until golden brown. She notes that the process applies to other squash seeds as well.