If you carved your jack-o-lanterns or cook squashes on a weekly basis, please please please don’t throw away those precious seeds! Cooler days call for comforting vegetables, including my favorites like acorn, butternut and spaghetti squash, which are loaded with plenty of seeds just waiting to be dressed in seasonings and roasted in the oven. Sweet or spicy, roasted pumpkin seeds are a quick healthy and satisfying crunchy snack that is high in protein, magnesium, copper, zinc, vitamin E, vitamin B-complex, and anti-inflammatory omega-3 fatty acids. Now that is one super snack hiding inside our favorite winter squashes. 
To prepare your seeds, remove them from the squash and rinse to remove the stringy membrane. Spread out onto a paper towel lined baking sheet to dry, then place in an airtight container in the refrigerate until you have enough seeds to make a roasted batch. And don’t hesitate to adjust the seasonings and spices to your liking. These recipes are just a guideline for you, so be deliciously creative!
The soft sounds of seeds cracking open are the perfect soundtrack to the enticing aroma of spices and herbs that will fill your home. I wanted to create both sweet and savory variations to satisfy any craving, so of course the first batch was a classic Maple Pumpkin Spice. My favorite winter herb is rosemary, so I tossed one batch of seeds with it, along with some cayenne and surprisingly, for a sweet tooth like myself, was my go-to snack this past week. But my favorite roasted seed flavor came about while grabbing my pumpkin pie spice, and spotted a box of chai tea. My initial thought was how delicious these amazing spices would taste baked with honey! And sure enough it’s a winning combination-spicy, sweet, and everything that is comforting about winter flavors.
I always have seeds on hand to top my morning yogurt and salads, but I also love seeds on a cheese board. Roasted seeds add another textural and flavor element to this favorite appetizer board, and these seeds are a must for your Thanksgiving or holiday appetizer spread! Fill parchment lined mason jars with your roasted seeds and lovely spoon for a great appetizer at your next holiday gathering.
- 1 cup - Pumpkin or Squash Seeds {raw and unsalted}
- 1 tablespoon - Pumpkin Pie Spice
- 1/4 teaspoon - Pure Vanilla Extract
- Pinch of Salt
- 2 teaspoon - Pure Maple Syrup {preferably organic}
- Can be kept in an airtight container up to 3 months.
- 1 cup - Pumpkin or Squash Seeds {raw and unsalted}
- 2 tablespoons - Extra Virgin Olive Oil
- 1/4 teaspoon - Salt
- Fresh Ground Pepper
- Pinch of Cayenne Pepper, optional
- 1 teaspoon - Dried Rosemary {chopped}
- Can be kept in an airtight container up to 3 months.
- 1 cup - Pumpkin or Squash Seeds {raw and unsalted}
- 1 tablespoon - Chai Spice {or use two chai tea bags}
- 1 teaspoon - Organic Clover Honey
- Preheat oven to 400*F and line a baking sheet with parchment paper. In a small bowl, combine the spices and toss to coat seeds. Spread seeds onto the prepared baking sheet and bake 40 minutes or until lightly browned and toasted; stirring every 10 minutes. Allow seeds to cool before removing from pan. Break apart, if clumps form, and store in an air-tight container.
- Can be kept in an airtight container up to 3 months.
[…] creative with the crowd-pleasing cheese board by adding spiced pumpkin seeds and homemade quince marmalade along with your cheeses, crackers, bread, dried fruits and […]