What do you do with all your left over kabocha seeds?
You eat them of course!!!
Start by giving them a good clean, trying to remove as much squash residue as you can.
And allow to dry overnight
Next, toss with a bit of coconut oil (or any fat of your choice), add some salt, pop in the oven at a low temp and your done! Or, if you want to mix it up a little you can try out some different seasoning combinations.
I generally avoid sugar, but I wanted the seeds to caramelize while they baked, so I chose to mix my seeds with sugar, cinnamon, salt and chilli powder for a bit of kick.
3 cups kabocha squash seeds, cleaned and dried
1 Tbsp coconut oil, butter or fat of choice
2 Tbsp erythritol or sugar or alternative (optional)
1 tsp cinnamon
1 tsp chilli powder
1 tsp sea salt
Preheat oven to 180
Toss seeds with oil.
Combine sugar (if using) and spices and toss with seeds, coating evenly.
On parchment-lined cookie sheets, place seeds in a single layer.
Roast 20-30 minutes, stirring occasionally and checking for doneness.
*This recipe is easily substitutable- if you don’t have squash seeds, you can use pumpkin. If you don’t have coconut oil, you can use butter. If you don’t have sugar, you can use brown sugar/maple syrup/ or other sweetener. You can also adjust the seasonings to whatever you have on hand, or prefer.