
Autumn brings a lot of seedy things… pumpkins, butternut squash, acorn squash….really just a lot of squash. I’m a huge fan of using as much of the product as possible when I cook. So when I have a huge handful or more of seeds to pull out of a pumpkin or squash before I cook it into whatever goodness I have in mind, I hate to just throw them away. And, I’m hoping after this post, you’ll think twice before tossing these little gems away, too!
These seeds lend themselves to all sorts of fun combinations of spices and flavors. They can be sweet and salty, savory and herbaceous, hot and spicy…whatever your preference, they’ll be delicious and an easy, healthy snack. I like to make a batch and then keep them in a little container with me so I can munch on them throughout the day if I get hungry. What combinations do you like? I’ve listed a few ideas at the end of the recipe, but I’d LOVE to hear what you and your family loved/hated/decided to try!
Seed Snacks
Pumpkin or some other Squash
olive oil or coconut oil (melted)
seasonings*
*Potential Seasonings include:
-maple syrup and cinnamon
-salt and pepper
-cane sugar and salt
-cumin and curry
-cayenne, maple syrup
-rosemary
etc. etc. etc.
Preheat your oven to 300*. Line a tray with foil or parchment paper for easier clean up.
Slice open your squash/pumpkin and remove the seeds. Use your pumpkin or squash to make something delicious (or this, this, or this). Rinse off the seeds and get as much of the little pumpkin/squash “intestines” off as possible. Pat with a paper towel to dry the seeds a bit.
Put the seeds in s small bowl and add a splash of oil. The amount is going to depend on the amount of seeds, but you essentially want just enough to barely coat all of the seeds. They should not be oily, but just kind of glistening…. Add your seasonings of choice and toss to coat. Again, the amounts are going to depend on how many seeds you have and how strong you want the flavor to be. When I make my salt and pepper ones, for example, I usually have 1/3 cup – ½ cup of seeds, and I’ll add about a tsp of oil and ¼ tsp pepper, sprinkling of salt. Play around with it! See what you like, what you don’t.
Spread the coated seeds in a single layer on the prepared pan. Bake in the oven for about 30 minutes, shaking gently every now and then. Keep an eye on the seeds so they don’t burn. You want them to be hard and dry, some may even “pop” – that’s fine, that just means they’re probably done! Remove from the oven and let stand on the tray for a few minutes until cool. Enjoy!
**These babies make great salad toppers, too!
Seed Snacks
Pumpkin or some other Squash
olive oil or coconut oil (melted)
seasonings*
*Potential Seasonings include:
-maple syrup and cinnamon
-salt and pepper
-cane sugar and salt
-cumin and curry
-cayenne, maple syrup
-rosemary
etc. etc. etc.
Preheat your oven to 300*. Line a tray with foil or parchment paper for easier clean up.
Slice open your squash/pumpkin and remove the seeds. Use your pumpkin or squash to make something delicious (or this, this, or this). Rinse off the seeds and get as much of the little pumpkin/squash “intestines” off as possible. Pat with a paper towel to dry the seeds a bit.
Put the seeds in s small bowl and add a splash of oil. The amount is going to depend on the amount of seeds, but you essentially want just enough to barely coat all of the seeds. They should not be oily, but just kind of glistening…. Add your seasonings of choice and toss to coat. Again, the amounts are going to depend on how many seeds you have and how strong you want the flavor to be. When I make my salt and pepper ones, for example, I usually have 1/3 cup – ½ cup of seeds, and I’ll add about a tsp of oil and ¼ tsp pepper, sprinkling of salt. Play around with it! See what you like, what you don’t.
Spread the coated seeds in a single layer on the prepared pan. Bake in the oven for about 30 minutes, shaking gently every now and then. Keep an eye on the seeds so they don’t burn. You want them to be hard and dry, some may even “pop” – that’s fine, that just means they’re probably done! Remove from the oven and let stand on the tray for a few minutes until cool. Enjoy!
**These babies make great salad toppers, too!