Roasted Pumpkin (and Squash) Seeds

Don't throw away your pumpkin and squash seeds! Roasted seeds make a delicious, and healthy, fall treat!! Squash seeds are packed with protein and iron, and fulfill that craving for something crunchy without all the calories. While most people are familiar with pumpkin seeds, I recently discovered that seeds from many other winter squash can also be roasted (just make sure the seeds are plump and not too small).

Roasted Squash Seeds

Prep time: 10 minutes | Total time: 40 minutes

Directions:

1. Scoop seeds from the inner cavity of the squash
2. Clean off the chunks of squash flesh and strings
3. Place into a colander under cool running water to remove any additional squash flesh
4. Dump the seeds on a towel and pat to dry
5. While the seeds are drying, preheat oven to 300°F
6. Place seeds into a bowl and drizzle with a small amount of oil and seasoning/salt (my favorite is garlic powder and salt but feel free to get creative!)
7. Toss the seeds until they are evenly coated with oil and seasoning. Spread in a single layer on a baking sheet
8. Place baking sheet in the oven and roast seeds until they are just beginning to brown, about 20-25 minutes
9. Remove seeds from oven and let cool on the baking sheet
10. Enjoy right away or keep seeds in an airtight container for a few days