Winning experiment: Roasted Squash Seeds w Turmeric!
I always feel so bad throwing out the seeds from my squash – and I eat a whole lotta squash. So I took a stab at roasting the seeds. Success! They were a bit more chewy than your grocery store bought pumpkin seeds, but that’s because they still have the hull on them, which was fine for me to digest.
If you’re willing to put about 2.5 minutes into rinsing all the stringy bits off your squash, you’ve got a nice, easy little snack ahead of you.
Here’s how to make your own squash seeds:
Seeds from one large squash (or 2 if you have ’em)
2 tsp liquid coconut oil (I put mine in a measuring cup and warmed on top of my oven)
1 tbsp nutritional yeast
a dash of sea salt
1 tsp of turmeric (more if you’re doing 2 squashes worth)
Place your rinsed seeds in a small pan, or an origami tinfoil one, as seen above. Pour the oil on top, sprinkle with nutritional yeast, salt and turmeric, and mix them up.
Bake at 375 for about 20 minutes. Research shows that their nutritional properties, specifically beneficial fats, can be altered after that.
I actually roasted mine in the oven with the squash I was baking for dinner, and then ate the heck out of those little babies while prepping the rest of the meal. Woot!
These little guys are loaded with nutritional benefits, but make sure to chew them really well, and definitely avoid drinking lots of water before and after eating them so you don’t dilute your stomach acids.