It’s the season for squash and pumpkins which leaves so many seeds unused and ready to be prepared. Pumpkin and squash seeds aren’t only a tasty snack, they are also good for you! Pumpkin seeds have 12 grams of protein per cup and are high in Magnesium. To learn more about the benefits of magnesium click here. Larger pumpkins are better for seeds and smaller pumpkins are better for cooking. You can find pumpkins and squash at your local farmers’ markets.
Oil of your choosing
Spices of your choosing
Carve the top of the pumpkin off or if using a squash cut in half.
Remove the seed and place in a bowl.
Separate the pulp and seeds.
Place the seeds in a colander and clean with water making sure to get the pulp off.
Pour the seeds onto a towel and pat dry.
Let sit for 10 minutes after drying and then pat dry again.
Place in a bowl and toss with your choice of oil (avocado is a good oil to cook with because of its high smoke point, but in this case olive oil will work well too).
Add your desired seasonings.
Lay the seeds flat on a lined baking sheet.
Bake at 350 for 25 minutes, making sure to mix the seeds around every 10 minutes.
Enjoy! Seeds can be stored in an airtight container for 1 week.
Salt and pepper
Cinnamon and brown sugar
Cumin, turmeric, curry, salt.
Paprika, brown sugar, salt
Ways to use your seeds
Top yogurt and fruit
As a snack on their own
On avocado toast
Topping for squash based soups