Halloween was last week so we did the usual pumpkin carving and making pumpkin seeds….unfortunately I left the pumpkin seeds in the oven too long (we were getting ready to head to Grandpa’s to go trick-or-treating) and they ended up burnt…. I have never been so upset in my life! You see, I have an obsession with pumpkin seeds that will probably never disappear because you really only get them once per year….or do you? Well, how about a substitute? Roast winter squash seeds (or even the seeds of spaghetti squash which are available all year at the grocery store) make a good substitute – the only thing is you don’t get a stockpile of seeds like you so when you carve like 5 pumpkins but some is better than none!
I started roasting squash seeds a few years ago when I changed to a gluten free, dairy free, soy free and nut free diet because they add a delicious crunchy, nutty flavor to my salads (which now do not include any sort of croutons or cheese). These also make for a satisfying snack if you’re doing an elimination diet. I also hate to waste stuff so why throw away the seeds when you cook a beautiful squash like this one?
These seeds are nutty, crunchy and delicious. I make them plain to top salads, or salted to snack on. Want a BBQ version? Check out my BBQ Roast Pumpkin Seeds which can easily be adapted to use winter squash seeds.
Ingredients
- 1 spaghetti, butternut, or acorn squash (for the seeds)
- Celtic Sea Salt
Instructions
Preheat your oven to 300 degrees. Clean the gunk off your seeds (gotta use your hands and get dirty), then rinse. Spread seeds in a glass baking dish or on a metal cookie sheet.
Bake for 15 minutes to dry. Remove from oven, stir, salt (if desired) then place back into the over to bake for another 25 minutes (or until seeds are crispy and slightly browned)
By the way, Thanksgiving is coming…I think you need these hats!
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