Pumpkin/Squash Seeds

These crunchy, delicious treat is full of vitamins and minerals.


1 winter squash (spaghetti, butternut, acorn, pumpkin)
coconut oil, melted
Himalayan sea salt (optional)

Cut squash in half. Scoop out seeds and place in bowl to soak for 4 hours to overnight. Strain out the water and pick out any pieces of the flesh from the squash. I put these scraps in a freezer bag and use them to make bone or vegetable stock once the bag is full of various scraps. Pat seeds dry with kitchen towel. Place seeds in clean bowl and coat the seeds with a small amount of oil. Sprinkle salt and any other spices you desire. I like to add dill or Italian seasoning. Or right after they come out of the oven, you can add nutritional yeast, onion powder, and garlic powder to taste like my old favorite Funyuns. For a sweeter treat, you can add some pumpkin pie spice and stevia, too.

Bake in the oven at 300 degrees until crispy. The seeds should be browned slightly. Make sure to check on them every 5 minutes or so to stir so they won’t burn.

After baking to desired crispiness, let cool. Toss them on a salad, or just eat them straight away.