Roasting squash seeds is super easy and they are great for you! Too often people throw these seeds out but they are in the same family as pumpkin and taste exactly the same.
I like to use spaghetti squash instead of pasta under my homemade spaghetti sauce. I love the extra vitamins in the squash and the lower calorie count. But I don’t want to waste the seeds!
Sometimes I send the seeds to the hens if I know I won’t have my oven on in the next couple of days. Over the winter I throw them a couple extra scraps because they can’t forage.
BUT, the spring has FINALLY arrived and these tasty little seeds are all mine!
The secret to perfectly salted seeds (squash, pumpkin or otherwise) is to soak them in salt water for a couple hours. This helps the seeds to absorb the salt better than sprinkling it on top at the end.Then make sure to dry them on a piece of paper towel before roasting.
Roast them at 425F for about 12 minutes. you don’t need any oil but sometimes when I am feeling a little crazy I add a teaspoon of bacon fat. I know, but honestly… delicious!
I use squash seeds on salads, in trail mixes or just on their own. This time though, Jonny ate all of them while they cooled on the stove top.
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