Roasted Squash Seeds

Roasted butternut squash seedsFall 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
  • Salt

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!