It’s squash season! Have you been making butternut squash soup or quinoa stuffed acorn squash? Don’t throw away your squash seeds!
I think most people know that they can roast pumpkin seeds, but did you know that you can make roasted squash seeds from acorn squash and butternut squash?
Squash seeds contain lots of minerals that your body needs including iron, magnesium, and zinc. More squash seed nutrition information is available here, if you are interested.
It only takes a couple of minutes to rinse them, toss them with some oil and salt, and put them in the oven next to the roasting squash. I don’t bother rinsing off every little piece of squash flesh. Just get the bigger chunks out of the way and don’t worry about the rest. It’s all edible anyway!
I roast my squash at 400°, so I just leave the seeds in there with it for around 20 minutes. It’s best to peek at them every few minutes to see how they are browning. I found that mine started popping like popcorn when they were finished, so you can also listen for that little “pop”.
Try experimenting with other spices! You could use a little cumin and chili powder for a southwestern flavor. Or try cinnamon, nutmeg, and a sprinkle of brown sugar for a festive Autumn treat.