Freshly roasted squash seeds taste amazing and are really easy to make!!! They are also high in many vitamins and minerals like vitamin K, magnesium, and phosphorus. So next time you’re cooking up some squash don’t throw those seeds away! Roast them!
|How To Roast Squash Seeds|| |
- Squash of choice; spaghetti, pumpkin...
- Oil of choice; olive, coconut... About 2 tsp. per cup of seeds.
- Salt. About ¼ tsp. per cup of seeds
- Note hardware needed: Cutting board, knife, Colander, baking sheet, measuring spoons and potholders.
- Preheat oven to 300°F
- Pick your squash. Wash it. Then cut the squash in whichever way you plan to use it. Scoop out the seeds, removing as much of the flesh and strings as possible. Rinse under water using a colander. The seeds don't have to be perfectly clean here, some pulp is fine. Dry the seeds with a paper towel.
- Place the seeds on a baking sheet. Drizzle with oil and add the salt. Mix ingredients together until the seeds are evenly coated. Then spread the seeds into a single layer on the baking sheet.
- Place the baking sheet in the oven, stirring every 10-15 minutes, until the seeds and pulp are golden
brown, about 20-25 minutes.
- Squash seeds can be stored at room temperature for up to 1 week in an airtight container.
Until next time,