All winter squash seeds are edible and are best enjoyed roasted and seasoned with salt.
Course Snacks
Cuisine American
Keyword Dairy-Free, Gluten-free, Vegan
Essential Ingredient winter squash
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Servings 4people
Calories 482kcal
Ingredients
1cupwinter squash seedsor pumpkin
1Tablespoonolive oil
1/4teaspoon fine sea salt
Instructions
Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
Using your hands, pinch away the squash seeds from their pulp – you can save the pulp for smoothies. Soak the seeds for 10 minutes in warm water, then drain well. Pat dry with a tea towel.
In a small bowl toss the seeds with the oil and salt. Here you can add additional teaspoon of seasoning of choice such as garlic powder, smoked paprika, homemade pumpkin pie spice or chili powder.
Spread out in a single layer on a parchment-lined baking tray. Roast for 12-15 minutes, or until golden. Remove and cool. Store in a glass jar for up to one week or freeze for up to eight.