Save those Seeds!

Aside from their versatility, yummy flavor, pretty colors, and vitamin richness, squash packs another big benefit: their seeds! This time of year, even giant pumpkins make for delicious roasted pumpkin seeds. Check out an easy recipe here.

If you don’t already, try scooping the seeds out of your squash and saving them. They’re delicious roasted - and so easy!

Simply rinse the seeds of all squash guts in a strainer (could be a good job for any little helpers in your kitchen!), let the seeds dry, and bake at 400 F for about 10 minutes on a baking sheet lined with parchment paper (add some salt for a bit more flavor). The seeds should be crisp and golden brown. Be careful, they’re easy to over bake. 

Roasted squash seeds are great in granola, salads, trail mix, or simply by themselves. They’re also a great opportunity to teach kids about avoiding  food waste!

What are your kids’ favorite ways to enjoy squash seeds?