As you probably recall, we’ve been inundated with delicious squash lately. You definitely won’t hear any complaints from me or the hubby, though, as we both absolutely LOVE squash. I adore how versatile it is — whether sweet or savory, you know it’s going to be nommy!
Of course, with tons of squash, comes tons of seeds. For all of you other squash fans out there, remember: don’t throw out your seeds!
Squash and pumpkin seeds (aka pepitas) are not only super tasty, but also super healthy! These seeds are loaded with healthy minerals, protein, and monounsaturated fats. What’s more, they’ve been shown to promote prostrate health, yield anti-inflammatory benefits for those suffering from arthritis, and lower cholesterol! That’s a lot of power in just a little seed!!
You may choose to roast your seeds, but I prefer to merely dry them, that way you don’t lose out on any of the aforementioned awesome health benefits from the raw seeds. (Roasting them at high temperatures can cause harmful heat oxidation.) Drying the seeds is super, duper easy, too! In fact, I’ve narrowed it down to six simple steps…and one of them is even eating the seeds!! It really can’t get much easier than that!
How to Dry (and Eat!) Raw Squash/Pumpkin Seeds:
- Rinse the seeds, removing any remaining pulp.
- Soak the seeds in a bowl or dish of clean water overnight, or for several hours.
- Drain the seeds. Then, lay them in a single layer on a large baking sheet.
- Sprinkle them with your favorite seasoning(s).
- The hubby loves a mixture of cinnamon, date sugar, and a pinch of sea salt.
- You can also go the savory route, too, of course. We’ve also tried a mix of curry powder, turmeric, and sea salt.
- If you have a dehydrator, you could easily use this instead of the oven.