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It’s pumpkin carving time, so don’t forget to save those seeds!
Squash is a very versatile food that can be used in a variety of recipes (there will be more winter squash recipes coming soon!). One thing to keep in mind when preparing squash is that the seeds can also be saved and prepared. All squash seeds are edible and full of nutrients and fiber. They make a great snack by themselves and can also be sprinkled on salads and soups.
- Squash seeds
- Preheat oven to 250 F.
- Separate the seeds and the stringy membrane that surrounds them (discard the membrane).
- Rinse the seeds off and pat them dry.
- Toss them in a bowl or bag with a tablespoon or so of coconut oil (depending on how many seeds you have) and a little salt and pepper (or seasoning of your choice).
- Spread the mixture out on a sheet pan and put them in the oven for about 30 minutes or until golden brown.
- Make sure you keep an eye on them and stir them several times during the roasting period so they cook evenly. They can start to burn very quickly, so it is important to check them every few minutes.
If you’re more adventurous, you can add any seasoning you like, from curry to blackening spice to pumpkin pie spice to garlic. Experiment with different flavors and make the recipe your own. They will stay fresh for several weeks in an airtight container, but they probably won’t last that long. I would also recommend storing them in the fridge to preserve their freshness. The oils in nuts and seeds can go rancid rapidly.
Photo courtesy of Mitch Nicklas Photography