Refrigerator Pickles

Directions

1. 1
   The best seeds to roast are pumpkin and acorn squash. Separate the seeds from the pithy strings; place in a strainer and wash under running water until the seeds no longer feel slick. Pat the seeds dry with paper towels, then spread out in a pie plate.
2. 2
   Roast, uncovered, in a very slow oven at 250° until crisp and brittle, about 2 to 2 1/2 hours for pumpkin and acorn seeds, but up to 4 hours for butternut squash seeds.
3. 3
   As soon as the seeds are properly roasted, toss them with a little melted, unsalted butter (garlic butter, if you prefer, or butter in which you have warmed a smidgeon of curry powder).
4. 4
   Sprinkle lightly with salt.