Good snowy morning! If you are on the east coast like me you probably got a few inches at least. We have a delayed opening this morning so I’m taking advantage and being super lazy.
Last week I made stuffed acorn squash
and had some leftover seeds that I wanted to experiment with. The result was a delicious and low fat snack that the boyfriend scarfed up before I could get more than a handful. The best part was how easy they were to whip up, next year when I carve pumpkins I’m totally making these with the seeds.
Roasted Squash or Pumpkin Seeds
You Will Need:
- Guts of a Squash or Pumpkin
- Chili Powder
- Unsweetened Coco Powder
Preheat your oven to 325 degrees. Take your guts and fully clean your seeds off. This takes a little time as those suckers are stuck tight to the stringy vines so be patient. While the seeds are still damp cover them in chili powder. I didn’t give a measurement because it depends on how many seeds your gourd produces. Just make sure they are fully covered. Then sprinkle with salt and the coco powder, you want to add the same amount of both, just to add flavor but not to dominate the taste.
Lay the coated seeds flat on a baking sheet covered in parchment paper and cook for 10 minutes. Remove and give them a toss and put them back in for another 5-10 minutes. This last part is where you start to watch them, your gourd may have given you some thick seeds which will take longer, or some flat skinny ones which will need less time. Just watch them people!
When finished remove from oven and let cool. Enjoy! I left these on the counter in a bowl uncovered and they lasted two days then were gone. Store the same as you would peanuts though.