Roasted Squash Seeds Recipe (A Thanksgiving treat for The Marilyn Denis Show)

desserts & treats Oct 02, 2018

Everyone knows pumpkin seeds, though did you know that squash seeds are just as tasty and even easier to chew?

  • 1/2 cup  fresh seeds (from about 2 medium butternut squash)
  • 1 tsp  coconut oil
  • 1/2 tsp  seasoning of choice
  • ¼ tsp  sea salt
  1. Bring a pot of salted water to a boil. Add the seeds and boil for 10 minutes.
  2. Drain and dry on a paper-towel-lined baking sheet for 30 minutes to 1 hour.
  3. Preheat oven to 3250F. 
  4. Pat seeds dry with a paper towel once more and scatter the seeds onto a baking sheet and toss with the oil, some salt and the seasoning (if using). Arrange seeds in a single layer.
  5. Bake, stirring every 15 minutes, until puffy and light golden, about 25-28 minutes (you will hear them pop in the oven). Cool on the baking sheet. 

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