Don’t throw out your squash seeds!! I always roast my seeds- it’s not just for pumpkins.
So in the north, it’s getting colder and squash is in season. While we may be plenty aware of the benefits of eating squashes, to get the most bang for your buck, don’t forget about the seeds.
Squash seeds are loaded with nutrients, similar to pumpkin seeds. They are rich in protein (5g/oz) and healthy unsaturated fats. They are rich in vitamins and minerals such as vitamins A & C, folate, potassium, calcium and iron.
These are from an acorn squash but I have roasted every type of squash seed. Sweet or savory- it all works!
You need to try this recipe as it’s EASY. TASTY. TASTY. Need I say more? Oh, they are tasty! 🙂
This is scaled for 1 acorn squash and it will also work for any squash that is on the smaller end of seed content. You may have to tailor it for whatever squash/pumpkin you use.
Clean the seeds of any squash goop. Mix them with:
- 1 tablespoon pure maple syrup
- 1 tsp EVOO or healthy oil of choice
- 1/4 tsp or to taste cinnamon.
Roast in a 350-degree oven for about 40 min stirring halfway. The syrup caramelizes and makes a finger-licking coating on the seeds.
These make a great yogurt, oatmeal or any type of crunchy healthy fat topper.
Oh- did I mention they taste just like Cinnamon Toast Crunch cereal? 😉
Nutritious and delicious. Score!