How to Roast Squash Seeds
Squash seeds are a delicious healthy snack to make whenever you cook any type of squash! It’s easy to just throw them away when you’re preparing a squash, however, they are full of wonderful vitamins and nutrients. Roast squash seeds to make a tasty addition to salads and other recipes or to eat on their own as a nutrient-dense snack. They are also a great alternative to nuts for those who have nut allergies! Next time you make Spiced Butternut Squash, give these a try!
When you’re cooking a squash, if you don’t have time to roast the seeds right away, remove as much of the pulp as you can easily and store the seeds in an airtight container in the fridge for up to 3 days until you have time to prepare them.
This is my favorite spice combination for the seeds, but feel free to get creative and come up with your own flavors!
Squash seeds are a delicious healthy snack full of wonderful vitamins and nutrients!
Ingredients
1/3 cup squash seeds*
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1 teaspoon avocado oil
Directions
- Preheat your oven to 325° F
- Remove the pulp from the seeds and rinse with water
- Dry the seeds off with a paper towel or let air dry
- Place the seeds on a small baking sheet and add salt, spices, and oil on top
- Stir the seeds until they are evenly coated and spread evenly across the sheet
- Bake for 20 – 22 minutes or until just beginning to turn golden brown, stirring halfway through
- Let cool and eat or store at room temperature in an airtight container for up to 5 days
Notes
- *You can use any combination of types of squash seeds for this recipe
