Use the seeds from all your winter squash by roasting them in one of these three seasoning blends. Choose from either sweet, spicy, or curry. Nothing but squash seeds, oil and spices. Eat up!
STOP! Before you throw out all those seeds from your favorite winter squashes (I’m looking at you pumpkin, butternut, spaghetti and acorn) let’s talk about just what exactly you’re tossing in the trash. Firstly, you’re wasting money. You’ve paid for not only the flesh of the squash but the seeds as well. Use them! Secondly, you’re wasting nutrients. Squash seeds contain magnesium, iron, calcium, zinc, fiber…all things that definitely don’t belong in the trash. And thirdly, you’re wasting flavor, texture, and interest that could be used to top soups, salads, breads and pasta. They can be the base for a unique pesto or, if you have enough, they can be turned into a seed butter.
My point is, don’t toss out those amazing little squash seeds. They’re worth the extra work to harvest from the “guts” of the squash. Once you’ve got them, just wash them really well and let them drain thoroughly. Air drying them is best. But you can also dry them between two dish towels. Once they’re dry, they’re ready to be transformed!
I have here 3 simple spice combinations that will work really well with all manor of autumn recipes (including a few I currently have on my site). Enjoy any one (or more) of the following: sweet, spicy, or curry blend. But don’t just go by these three. Use these as a jumping off point. Get creative with your use of these seeds and be sure to tell me down in the comments section how you use them this fall.
Ingredient Health Benefits
Squash seeds: omega-3 fats, magnesium, iron, calcium, zinc, fiber
you might also enjoy
Roasted Squash Seeds Three Ways
Use the seeds from all your winter squash by roasting them in one of these three seasoning blends. Choose from either sweet, spicy, or savory. Nothing but squash seeds, oil and spices. Eat up!
- ½ cup squash seeds (pumpkin, delicata, spaghetti, butternut, acorn, etc.)
Sweet Roasted Squash Seeds
- ⅛ tsp nutmeg
- ⅛ tsp cloves
- ¼ tsp cinnamon
- ¼ tsp vanilla (optional)
- ½ tsp maple syrup (granulated or coconut)
Spicy Roasted Squash Seeds
- pinch paprika
- ⅛ tsp cumin
- ¼ tsp chili powder
- ½ tsp avocado oil
Curry Roasted Squash Seeds
- pinch ginger
- ⅛ tsp curry powder
- ¼ tsp garam masala
- 2 tsp coconut milk
Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper.
In a small bowl combine the spices of the particular spice blend that you've chosen. Lightly coat seeds in olive oil or coconut cooking spray then toss with spice blend.
Spread seeds evenly on prepared baking sheet so that none or overlapping or touching.
Roast seeds for 10 minutes. Stir seeds are return to oven for additional 8 minutes watching that they don't burn.
Once roasted remove from oven and enjoy on salads, soups, breads, pastas or turn into a pesto or seed butter.