For the longest time, I would throw away the seeds and inner pulp of squash. I recently discovered squash seeds can be enjoyed much like pumpkin seeds. With this discovery, I proceeded with my first roasting of butternut squash seeds.
Some motivation to save and eat your butternut squash seeds:
In 1 tbsp of butternut squash seeds, there are:
*5 g of protein (Containing an excellent source of health promoting amino acid, tryptophan. Tryptophan converts to health benefiting GABA neuro-chemical in the brain.)
*2 g of carbohydrates
*1 g of dietary fiber
*9 g of fat (With a high proportion of mono-unsaturated fatty acids that is beneficial for heart health)
*114 mg of potassium (6% RDI)
Roasted Butternut Squash Seeds
- Preheat oven to 275 C. Wash and rinse seeds removing stringy pulp. Lightly dry seeds.
- Lightly drizzle seeds with an appropriate cooking oil (I used Roasted Onion and Basil Camelina Oil from Three Farmers) and sea salt. The amount of oil and salt will vary depending on the amount of seeds you have – use just enough oil to lightly coat the seeds.
- Spread seeds in one layer on a pan (lined with foil). Roast for about 15 minutes until crispy. Note: they may pop indicating that they are ready.
Butternut squash seeds are less chewy than pumpkin seeds with a mild nutty flavour.