I try to take time to do a couple nice things for myself everyday. Today I drank my coffee in bed, took a walk with my camera, and made myself a tasty treat that didn’t require any trips to the grocery store.
If you’re like me, you eat a lot of squash throughout the fall and winter. And if you don’t, you’re missing out on wondrous squash soups, squash risotto, roasted squash hash, squash puree, stuffed squash, and…
…lots and lots of squash seeds.
But those are not garbage or even compost. Those seeds are your favorite autumnal snack! They’re the best thing to munch with beer, contribute a little crunch to a salad, or add a little pop to your perfectly pureed soup.
Super easy to make- just clean, soak, season, and toast.
I enjoyed some of my seeds under a clear blue sky with a glass of apple cider and a good book. What are you going to do with yours?
- 1 c. Squash Seeds (cleaned, soaked in salted water overnight, and rinsed)
- 2 tsp. Extra Virgin Olive Oil
- ½ tsp. Cinnamon
- ¼ – ½ tsp. Cayenne Pepper
- 1 tsp. Rosemary, finely chopped
- ¼ tsp. Kosher Salt
- 1 Tbsp. Dark Brown Sugar
- Preheat oven to 325°.
- Combine prepped squash seeds with oil, spices, rosemary, salt, and sugar; stir until seeds are evenly coated.
- Spread seeds evenly over baking sheets and bake until seeds are golden and toasty, about 25 minutes. Stir often and watch carefully as these can easily be burned.
- Allow to cool before serving or transferring to an airtight container.