Oct 24

Oct 24 Roasted Squash Seeds

Over the last week, temperatures have dipped down so it feels like fall! This has been a relief when it comes to my half marathon training but otherwise, I’ll never complain with summer temperatures year round. With fall comes the obligatory pumpkin carving. I actually really enjoy it as long as I don't get too ambitious with my sketch.

A side benefit is saving the seeds. Two medium carving pumpkins produced around a little over 2 cups of seeds. I have three different seasonings below to choose from along with oven instructions. I tried out the airfryer and think they turn out better with a slightly shorter cooking time.

For such a small bite, squash seeds provide a significant amount of protein and minerals. It varies per seed but see the details for pumpkins here. These can be set out for snacking, included in a homemade granola, or used to top salads or yogurt.

Roasted Squash Seeds

Seasoning amounts are per 1/2 cup fresh squash seeds (pumpkin, acorn, or butternut)

Basic Seeds

1/2 tsp salt
1/2 tsp garlic powder
1/2 TBS coconut oil, warmed to liquid

Sweet Seeds

1/2 tsp cinnamon
1/2 tsp honey
1/2 TBS coconut oil, warmed to liquid

Spicy Seeds

1/4 tsp salt
1/4 tsp garlic powder
1/2 tsp paprika
1/8 tsp turmeric
1/8 tsp cayenne pepper
1/8 tsp black pepper
1/2 TBS coconut oil, warmed to liquid

Rinse fresh seeds in colander.
Bring 2 cups of water with 1 tsp salt to a boil
Add seeds to boiling water, reduce heat and simmer for 5 minutes
Preheat oven to 375.
Drain and add seeds to a boil with the desired seasoning and oil. Or split seeds into separate bowls to have multiple versions
Spread out seeds on a baking sheet lined with parchment paper or a mat, attempting to keep them as spaced out as possible.
Cook for 10 minutes at 375
Mix and spread back out. Cook additional 8-12 minutes until seeds are at the desired crunch. (smaller seeds from acorn or butternut squash may only need 5 additional minutes)

Air fryer: