Toasted Pumpkin and Squash Seeds

Toasted Pumpkin Seeds

Don’t toss those pumpkin or squash seeds. Toast them for a tasty treat, or add to soups and salads. Great for fiber, prostate health and parasites.

Preheat oven to 300 degrees. Take rinsed pumpkin or squash seeds and blot dry with a dish towel. Put into a bowl and add olive or avocado oil to coat. Stir in seasonings of choice. I like salt, pepper, onion and garlic flakes and some cayenne. I’ll sometimes add cinnamon and brown sugar for a sweet, spicy taste. Put in a single layer on a rimmed baking sheet and toast until golden brown, about 25 – 30 minutes, stirring occasionally. Cool and eat whole, yum!

Toasted Pumpkin and Squash Seeds

Don’t toss those pumpkin or squash seeds. Toast them for a tasty treat, or add to soups and salads. Great for fiber, prostate health and parasites.
Author Susan Evans, Certified Clinical Herbalist

Instructions

  1. Preheat oven to 300 degrees. Take rinsed pumpkin or squash seeds and blot dry with a dish towel. Put into a bowl and add olive or avocado oil to coat. Stir in seasonings of choice. I like salt, pepper, onion and garlic flakes and some cayenne. I’ll sometimes add cinnamon and brown sugar for a sweet, spicy taste. Put in a single layer on a rimmed baking sheet and toast until golden brown, about 25 – 30 minutes, stirring occasionally. Cool and eat whole, yum!
Posted in Recipes, Seasonings & Rubs, Snack and tagged , , .

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