Sunday, October 24, 2010

Roasted Squash and Pumpkin Seeds

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
  1. Preheat oven to 275 degrees.
  2. Separate seeds from pulp.  Wash seeds in a sieve until all orange bits are removed.
  3. Dry seeds on a paper towel.  Leave out on a cookie sheet for 20 minutes to dry.
  4. Put seeds into a bowl, stir in coconut oil.  Once covered with oil, stir in sea salt.
  5. 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.

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