I’m so excited that our weekly CSA now includes squash! It’s so much fun to make dishes with the multitude of awesome cold-weather squashes, including spaghetti, acorn, delicata, and butternut varieties. There are loads of excellent ways to prepare squashes, including the simple method of just slicing and baking them with a touch of salt and a rub of coconut oil. But what to do with the seeds inside? You don’t have to throw them away or send them to the compost bin!
Next time you making a squash dish, I suggest saving the seeds and baking them. They make a nutritious, satisfying snack or salad topper. Into high raw? A few of these on top of a raw dish like zucchini or kelp noodles would be absolutely amazing. Feel free to experiment and spice these to your liking!
Spiced Cheesy Roasted Squash Seeds
Squash seeds (pretty much any kind will do! This time I used acorn squash)
1 tsp coconut oil or coconut oil spray
1-2 tsp nutritional yeast
1 dash salt
1 dash pepper
1 tsp cayenne pepper
Bake for 15-20 minutes at 375 degrees, or until they’ve reached their desired crispness. Be careful not to over-roast them or they’ll burn!
Hooray for fall!