Save the Seeds!

Did you know that your squash seeds are packed with nutrients like vitamin A and C and minerals like calcium, zinc and iron! No need to throw them out; save them, roast them and eat them!

Here is a quick version Dr. Burkman likes to do! Can be done for any squash seeds, for this illustration butternut squash was used.

  1. Cut the squash open – honestly this is the hardest part!
  2. Preheat oven to 275 degrees
  3. Scoop out the seeds from the squash into a bowl
  4. Rinse the seeds in a strainer getting the “goop” off
  5. Pat dry on a towel and put back into a dry bowl
  6. Mix with 1 tablespoon olive oil and sea salt to taste- can add other seasonings too!
  7. Place on a baking sheet lined with foil or parchment paper- spaced out as evenly as possible
  8. Bake for 15 min or until seeds start to look toasty
  9. Cool and enjoy! I like to use them as a garnish on the soup I make from the squash! Or add to a salad for a crunch!

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