Earlier this week I used Kobucha squash to make a Fall Veggie Bake.
As I scooped out the seeds, I was reminded of the roasted pumpkin seeds my mom used to make when we carved pumpkins for Halloween. I didn’t want to waste the seeds so I set them aside and turned them into a healthy snack.
Just one cup of these seeds provides up to 12 grams of protein, satisfies hunger and is a great source of Omega 3 and 6 fatty acids which protect heart health and brain development as well as reduce inflammation. Best of all they are easy to throw in a bag or container and carry with you for a snack on the go.
Crunchy Roasted Winter Squash SeedsΒ
What you’ll need:
The seeds of one Winter Squash of your choice (Butternut, Pumpkin, Kobucha, Delicata)
1 Tbsp Extra Virgin Olive Oil
1 tsp cumin
sea salt to taste
What to do: Cut the squash open, scoop out the seeds and set aside. Rinse with cold water and remove any leftover strings of squash. Spread onto a foil or parchment paper-lined baking sheet and let dry for several hours.
Preheat the oven to 275. Add the seeds to a bowl with the olive oil, sea salt and cumin and mix together, making sure the seeds are completely coated. Spread back onto a baking sheet and bake for 30-45 minutes. I baked mine a bit longer because I like them extra crunchy.
Cool and snack away!
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