Sweet + Savory Roasted Squash Seeds

 

My favourite part of Halloween has honestly always been the roasting pumpkin seeds after carving pumpkins! My mom always saved all of the seeds: the 5+ pumpkins we would all carve, and those seeds were snacks for weeks! She always roasted them with a bit of sea salt and paprika, so that remains my favourite combination to this day. I was never any good at carving pumpkins or at dressing up, and was never the biggest fan of candy, so this was big!

I didn’t buy any pumpkins this year. I know. What? But I have been buying various squash this entire month, and much to my surprise, most squash seeds are edible the same way pumpkin seeds are! After trying a few varieties, I think acorn is my favourite. They don’t need much time in the oven and they’re crunchy and sweet. Kaboca squash seeds need more time to cook because they’re plump, but the end result is really delicious.

I hope you try a variation of the two recipes below! They’re so flavourful and so versatile. At the very least, I hope this inspires you not to throw out your squash seeds! xx


Sweet Roasted Acorn Squash Seeds

You’ll need

1/2 cup acorn squash seeds
1 - 2 tsp coconut oil
1 tbsp shredded coconut
1 tsp cinnamon

Method:

  1. After removing the seeds from your squash, let them sit in warm water for about 15 minutes to loosen the squash flesh.

  2. Remove the flesh from the seeds with your hands and place the seeds on a towel. Let them dry for an hour or more.

  3. Once dry, preheat your oven to 275 F. Toss the seeds in coconut oil, coconut and cinnamon, and lay out on a baking tray. Bake for 15 minutes or until they feel dry. Enjoy on top of yoghurt, with desserts or just as a snack!

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Savory Roasted Kabocha Squash Seeds

You’ll need

1/2 cup kabocha squash seeds
1-2 tsp ghee
1 tsp large flake sea salt
1/2 tsp paprika
Pepper to taste

Method:

  1. After removing the seeds from your squash, let them sit in warm water for about 15 minutes to loosen the squash flesh.

  2. Remove the flesh from the seeds with your hands and place the seeds on a towel. Let them dry for an hour or more.

  3. Once dry, preheat oven to 275 F. Toss the seeds in ghee, sea salt, paprika and pepper and lay out on a baking tray. Bake for 25-25 minutes or until dry. Enjoy as a snack, combined with trail mix or on top of savory meals!

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