Following up on yesterday’s post, squash have more to offer than just their creamy inner flesh. You might want to take a look at their seeds before you automatically ditch them in the trash.
Similar to pumpkin seeds, squash seeds can also be roasted in the oven for a great snack. They contain a vast assortment of vitamins and nutrients including iron, protein, magnesium, phosphorus, and zinc.
To make, preheat the oven to 350F. Wash all of the pulp and squash slime off of the seeds, and then pat dry with a towel. Toss them with a bit of olive oil, S&P, and any seasonings you may enjoy, such as cinnamon, cayenne pepper, garlic powder, or turmeric. Line a baking sheet with aluminum foil or parchment paper, and spread the seeds on top. Cook for 15-20 minutes until they begin to brown, stirring half way through. Cool, and enjoy! Note: If you plan on eating these for longer than one week, store in the refrigerator.
The seeds are perfect as is, but are also great for enhancing almost any recipe. Try adding them to your oatmeal, fruit, yogurt, and salads. Roasted squash seeds are also a great replacement for pine nuts/walnuts in your average basil pesto recipe.