How to Roast Winter Squash Seeds; Butternut, Acorn, Spaghetti, Delicata

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. 

By the way, Thanksgiving is coming…I think you need these hats!