Save your butternut squash seeds for this easy and versatile recipe. Roasted Butternut Squash Seeds are a delicious and nutritious fall snack that’s simple to make and impossible to resist!
As much as I hate to see summer go, there’s something comforting about the arrival of fall. Roasting butternut squash seeds has become my little ritual to ease into the season. It’s like holding onto a piece of summer while savoring autumn’s coziness.
Why I Love Roasted Butternut Squash Seeds
What do I love most about this recipe? It’s just so darn easy, and the results are irresistible. These roasted butternut squash seeds have become a go-to snack for my family. Seriously, everyone devours them by the handful. There’s something about that crunch and flavor that’s just unbeatable. It’s a simple pleasure that never fails to be a simple win.
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Are Butternut Squash Seeds Edible?
Absolutely! All squash seeds are not only safe but also offer a range of health benefits. They’re rich in essential nutrients like magnesium, zinc, and healthy fats. Importantly, for those with GERD, they’re gentle on the digestive system due to their low acidity.
Furthermore, they’re a fantastic source of fiber, potentially easing discomfort associated with GERD and promoting healthy digestion. So, not only are butternut squash seeds a delightful treat, but they’re also a wise option for those aiming to manage their reflux symptoms while enjoying a delicious and nourishing snack.
Roasted Butternut Squash Seed Ingredients:
To prepare these roasted butternut squash seeds, you’ll need just three ingredients:
Butternut Squash Seeds: Packed with essential nutrients and a delightful crunch, these seeds are the star of the show.
Coconut Oil: Its light, delicate flavor complements the seeds perfectly, providing a hint of tropical goodness.
Himalayan Salt: Infuse a touch of natural minerals while adding a pop of flavor!
How to Harvest Butternut Squash Seeds:
Harvesting: After scooping out the seeds from your butternut squash, rinse them thoroughly in a fine-mesh strainer. Remove any remaining flesh or pulp.
Drying: Pat the seeds dry with a kitchen towel and let them air dry for about an hour. This step ensures they crisp up beautifully in the oven.
How to Make Roasted Butternut Squash Seeds
First, preheat your oven to 325°F (160°C).
Next, in a bowl, toss the dried butternut squash seeds with a generous drizzle of coconut oil, ensuring they’re well-coated.
Now, spread the seeds in a single layer on a baking sheet lined with parchment paper. Sprinkle a pinch of Himalayan salt evenly over the seeds.
Finally, bake for 15 minutes, or until golden brown and crispy.
It’s really that easy!
How to Store Roasted Butternut Squash Seeds?
Once cooled, transfer them to an airtight container. They’ll stay fresh and crunchy for up to two weeks.
The possibilities are endless! Sprinkle them over soups, toss them in salads, mix them into granola, or enjoy them by the handful as a satisfying snack.
Roasted Butternut Squash Seed Variations:
For a sweet twist, try drizzling the seeds with a touch of maple syrup before roasting. This creates a yummy caramelized crust that is almost too good.Alternatively, experiment with flavors like cumin, dill, or fennel seeds for a savory punch.
If you really want to dive into the fall spirit, add some maple syrup with a couple of teaspoons of pumpkin spice. It’s got all the fall flavor!
Reduce Waste: Roast Those Seeds!
The next time you’re in the kitchen, preparing a delicious squash-based dish like our Beetroot and Butternut Squash Salad, remember to make the most of those seeds. Instead of tossing them aside, transform them into a feel-good treat.
By roasting butternut squash seeds, you not only add a delightful crunch to your meals but also contribute to reducing food waste. It’s a small, flavorful step towards a more sustainable kitchen.
