In this month’s Health Bites column, we learned the nutrition benefits of winter squash. The seeds in squash not only are a good source of magnesium, zinc and protein, but they also make a tasty little snack. You can season the seeds to your liking, which makes them a great option for picky eaters. Check out the options below — we personally love using cajun spices.
Ingredients
Squash seeds, rinsed with pulp removed
Butter or high-heat oil such as avocado or grapeseed (see an excellent chart here: http://www.pccnaturalmarkets.com/guides/tips_cooking_oils.html).
Your favorite seasonings, such as (measurements are for each 2 tablespoons oil/butter used):
- 1/2 tsp. garlic salt, 2 tsp. Worchestershire sauce
- 1 tsp. lemon pepper
- 1 tsp. Italian seasonings
- 1 tsp. Cajun seasonings
- 1 tsp. cinnamon, 1/2 tsp. ground ginger, 1/2 tsp. salt, 1/2 tsp. ground allspice.
- 1 tsp. cayenne pepper, 1/2 tsp. thyme, 1/2 tsp. salt. 1/2 tsp. pepper
- 1 tsp. sea salt
Method
Dry seeds by placing them in an oven set to 200-degrees (toss every 30 minutes), or by using a hairdryer. You can also dry them out overnight.
Once dry, place oven rack on highest possible position and then heat oven to 325-degrees. Toss seeds with your oil/butter and seasoning mix, and then spread onto a cookie sheet. Toast seeds until golden brown, about 10-15 minutes, tossing every five minutes.
