Olive Oil • Salt • Spice
Makes about 1 cup
Villagers would never throw away the protein-packed seeds of a squash. In modern times, it’s still worth taking an extra step to make a snack or salad topper that’s high in protein, lipids, and fiber. It’s best to roast the seeds the squash (instead of together) because they need to roast at a lower temperature in order not to burn. This also works for seeds from any winter squash, including pumpkins of course. Once you’ve got the technique down, try adding ½ teaspoon of spices such as paprika, garlic, or chili powder for amped-up flavor.
wild bonus: This recipe is high in plant-based protein, which is an essential ingredient for diversifying the microbiome.
Seeds from 1 butternut squash
1 to 2 tablespoons olive oil
Fine Celtic sea salt
Preheat the oven to 275°F. Line a large baking sheet with foil or parchment paper.
Rinse the seeds with water and rub them with your fingertips to remove any stringy leftover bits of pulp. Pat them dry and put them in a small bowl. Toss the seeds with enough olive oil just to coat and a pinch of sea salt. Spread them evenly on the lined baking sheet.
Bake until the seeds start to pop, about 15 minutes. Let the seeds cool on the baking sheet. Store in an airtight container at room temperature for up to 1 week.