Fall is my favorite season of the year. I love the homemade cacao drinks, spiced apple cider, crispy cold air outside with a roaring fire inside and I love love love snacking on salty squash seeds. For the longest time I only roasted pumpkin seeds until one day somebody told me to roast the seeds from the butternut squash I was making. They have a similar flavor as pumpkin but dare I say, are slightly more delicious! When I make butternut or acorn squash and pumpkin I always utilize the heat of the oven to toss the seeds in after and savor the results- warm, crispy, salty seeds!
What you need:
- Squash seeds (don’t remove all the pulp, it adds amazing flavor!)
- Coconut oil to lightly coat
For crispier seeds heat your oven to 325° F, for more tender seeds heat to 300°. Lightly coat your seeds with a little coconut oil and salt liberally. Bake about 15-30 minutes or until desired crispiness is achieved. It will depend on how plump your seeds are. These taste best when served warm. Enjoy!