One of the things I look forward to every Halloween is carving a pumpkin. The best part? Roasting and eating the seeds! Throughout the rest of the year, as I cut into squashes and see the lovely seeds inside I always wonder if I can roast those seeds as well. As it turns out, you can! The photo above shows a combination of pumpkin, butternut squash, and heirloom hubbard squash seeds, each with their own unique flavour.
- 1 cup assortment of squash and pumpkin seeds
- 1 tsp melted coconut oil
- 1 tsp sea salt
- Preheat oven to 275 degrees.
- Separate seeds from pulp. Wash seeds in a sieve until all orange bits are removed.
- Dry seeds on a paper towel. Leave out on a cookie sheet for 20 minutes to dry.
- Put seeds into a bowl, stir in coconut oil. Once covered with oil, stir in sea salt.
- Spread seeds onto a cookie sheet in a single layer and roast for 35 minutes. Stir after 5 minutes, then every ten minutes after that.