Sunday, December 20, 2015

Reducing Food Waste One Seed at a Time

Roasted Winter Squash Seeds

It took producing a garden of volunteer squash following the composting of our squash seeds for me to realize that like pumpkin seeds, butternut, acorn, carnival and many other winter squash varieties produce seeds that make a delicious and healthy snack.


  • Remove seeds from squash and rinse seeds under cold water removing squash strings/pulp. 
  • Pat dry for immediate roasting or lay out on baking sheet until ready to bake (the longer they dry the faster they cook; typically I bake all of the seeds from 1-2 weeks worth of squash at once).
  • When ready to roast, preheat oven to 275 degrees
  • Toss seeds in small amount of olive oil and garlic salt to taste
  •  Bake for 10-15 increments. Stir and continue baking until lightly browned. Finished seeds should taste similar to popcorn, may literally be starting to pop and will have a crunchy outer shell easy to eat without a woody texture. 

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