Healthier living, one day at a time!

Paleo Roasted Squash Seeds


Prep Time

5 minutes

Cooking Time

15 minutes

Yields

4 servings

Ingredients

an assortment of squash seeds (see note below!)

pepitas (shelled pumpkin seeds)

cashews

coconut oil

1/2 tsp pumpkin spice seasoning

pinch of salt

Directions

  1. Preheat oven to 400 degrees F.
  2. Wash squash seeds removing the flesh from the seed.  Dry. Note:  I like to dry my seeds by putting them in a low oven (250-300 degrees) for a few minutes until dry.
  3. Place all ingredients on a cookie sheet lined with parchment paper or a silicone baking sheet (not necessary, but makes cleanup a breeze!)
  4. If your coconut oil is solid, place in oven for a couple of minutes to soften.  Remove and mix ingredeints with a spoon or you hands (if not too hot!)
  5. Spread seeds in an even layer on the cookie sheet.  Return to oven and bake for 10 minutes.  Stir and check for doneness.  Allow to cook for 10 minutes more.  Check for doneness again.  Note:  I define doneness as a slight browning of the seeds.  They will not look dry because of the oil.
  6. Remove and let cool.
  7. Enjoy right away or store in an air-tight (glass) container. They usually don't last in my house!

Notes

This is a great way to use any of the seeds you remove from Winteter Squash!  I have made with with pumpkin, sweet dumpling, spaghetti, and kombucha squash.  It's a delicious way to satisfy a salty snack craving!!