Whenever I cut open a fresh winter squash (pumpkin, butternut, acorn squash, spaghetti squash, and so on), the first thing I do is scoop out all of the seeds.
Did you know that with just a little bit of extra effort, you can roast those seeds and make a delicious, nutritious snack? Next time, instead of scooping those seeds into your compost or garbage, scoop them onto a baking sheet instead.
Here’s How to Roast Squash Seeds:
Roasted Squash Seeds
Cut the squash in half (or cut the top off, if you’re planning to carve the squash into a jack-o-lantern).
Remove the seeds from the center of the squash.
Optional step: remove the strings from the seeds (I just leave them – they taste good roasted, and are good for you too).
Toss the seeds with coconut oil, to coat, and salt to taste.
Place the squash seeds on a baking tray.
Bake in a preheated 350-degree oven for 15 minutes, or until lightly browned.
Do you save and eat your squash seeds?