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.