I love fall because of all the squash! I have made so many pumpkin/squash recipes over the years! If you’re looking for some recipe ideas, you can click the links here –> PUMPKIN recipes or SQUASH recipes.
The awesome thing about squash is that they come with a bonus inside – the seeds! When roasted, they become a delicious little crunchy snack! I carved a big pumpkin for Halloween (for my first time) and it had so many seeds, it would be a waste not to roast them.
Roasted seeds are so easy to make and you won’t believe how nutritious they are – packed with healthy fats and protein!
The simplest seasoning for roasted seeds is just olive oil, salt and pepper, but you could go in any flavour direction you wanted! Today, I went for a little bit of a Mexican profile, by adding some cinnamon and chili powder to the basic recipe.
Alternative option: If you wanted to go full fall inspiration, you could try making pumpkin spiced pumpkin seeds – now that’s a mouthful to say. Just combine the 1 cup pumpkin seeds with 1 tbsp olive oil and 1 tsp pumpkin pie spice and roast, as directed below. These would be a great topping for ice cream!
- 1 cup pumpkin seeds, washed and dried
- 1 tbsp olive oil
- 1/2 tsp cinnamon
- 1/2 tsp chili powder
- 1/4 tsp salt
- Preheat oven to 350°. Line baking sheet with parchment paper.
- Combine all ingredients in medium bowl and lay in single layer on baking sheet. Bake 18-20 minutes until golden brown, mixing halfway. You may also hear popping noises near the end of baking.
- Let cool slightly before eating.