Don’t throw away those squash seeds!

Did you know that all squash seeds are edible and delicious to eat?

Your butternut squash seeds are not trash! They are a great healthy snack and a delicious addition to salads, granola or trail mix.

Parboil:
Separate as much of the stringy squash membrane from the seeds as you can. Then take the remaining fibers and seeds and place them in a pot of water that has been seasoned with salt and spices (You can use Adobo, Cayenne Pepper, Old Bay or any seasoning blend that strikes your fancy).

Next, bring water to a boil, reduce heat and allow it to simmer for five minutes.

Once boiled, carefully place whisk into the pot and spin the whisk between the palms of your hands and spin whisk. Be extra careful not to spray yourself with boiling saltwater. Then remove the entire mess to a colander, and continue to use the whisk and a little water to free the seeds from the membrane matter. It is OK if some membrane remains because once they are dried out in the oven, the seeds separate very easily.

To roast or toast: Place on a lightly greased (or sprayed with cooking spray) cookie sheet and bake in a 400 degree F. oven for about 30 minutes, checking every 10 minutes. They are done when they are light brown in color and will have a puffed appearance. If you are short on time, they roast just as well in a microwave for about five minutes.

Additional seasoning ideas:
Try additional seasonings on your squash seeds: Cajun seasoning, Worcestershire sauce, Tobasco®, soy sauce, and garlic salt are some of the many possibilities. If you want an even more intense flavor, add additional seasoning after boiling and before roasting.

Storing: Store baked squash seeds in an airtight container.

Substitute them in for your usual nut or seed topping or grind them into a fine powder as a garnish. It is important to note though, that at about 126Cal/ounce or 2023Cal/pound, your squash seeds pack a high calorie punch.