Don’t Toss the Seeds
‘Tis the season for carving pumpkins with the kids, baking squash with dinner, and slippery seeds piled on the countertop.
Roasted seeds from pumpkins, butternut squash, and acorn squash make a tasty treat.
- Preheat oven to 300 degrees
- Rinse the seeds to remove the ‘strings’ and flesh
- Pat dry with paper towel
- Place in a bowl and lightly coat seeds with 2 teaspoons of melted butter, olive or coconut oil.
- Spread seeds out onto a cookie sheet in a single layer, season as you wish.
- Bake for 45 minutes, stirring occasionally
- Seasoning options: Salt, garlic powder, cayenne pepper, season salt, black pepper.
Grow your own squash next growing season.
- Rinse seeds to remove the ‘strings’ and flesh
- Lay out seeds in a single layer on paper towel to dry for 4-7
- Place seeds in an envelope, label type of seeds
- Store dried seeds in a cool, dry place
- Plant in the spring based on your zone.