Oct 8, 2015

How to Roast Pumpkin and Squash Seeds

When the leaves start turning brilliant shades of yellow, red, and orange, it's winter squash season - something everyone in my family looks forward to. It's no secret I think winter squash is an awesome food - yummy, nutritious, and perfect for we homesteader types. But did you know nearly all squash have deliciously edible seeds packed with protein, calcium, folate, magnesium, potassium, zinc, and vitamin K?

Most of us are familiar with roasted pumpkin seeds - but most other types of winter squash seeds are equally wonderful when roasted. Some are even superior to pumpkin! (My personal favorite is roasted butternut squash seeds.) In fact, the only winter squash seeds I've discovered that aren't particularly yummy are the seeds of red kuri squash.

Happily, making roasted squash seeds is very easy. Here's how I do it:

1. When cooking the winter squash of your choice, scoop out the stringy parts and seeds. Separate the seeds from the stringy parts. If a little bit clings to the seeds, that's okay. Compost the stringy part, or feed it to your chickens.

2. Place the seeds in a single layer on a plate; set aside. Once a day for a day or two, stir the seeds so they don't stick to the plate. Do not refrigerate.

3. Once the seeds have dried for a day or two, pop them onto a rimmed baking sheet and drizzle them with olive oil. Toss to coat. Season with salt and pepper. If desired, use other spices, too.

4. Place the baking sheet in a preheated 350 degree F. oven. Check the seeds every few minutes until they are golden.


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