Winter weather has us loading up on winter squash. From acorn and kabocha squash to cindarella pumpkins our kitchens looks sorta like a farm during fall harvest and, well, we’re more than okay with that.
(Seriously, I baked/roasted 4 different squash varieties this past weekend alone!)
Not only are winter squashes packed with beautifying A vitamins (essential for promoting healthy skin from the inside out), they’re also loaded with beauty boosting seeds too. Yet too many of us toss the seeds and guts rather than utilizing their crunchy deliciousness, mostly (we’ve heard) because you’re just unsure of how to roast pumpkin seeds and other squash seeds. Until now…
Cinnamon + Sea Salt Roasted Pumpkin Seeds
2 cups seeds (from pumpkin or squash)
3 Tbsp coconut oil
2 tsp cinnamon
1 tsp nutmeg
1/4 tsp all spice
1/4 tsp coarse sea salt
Preheat over to 350 degrees.
In a strainer, wash the seeds until all the fibrous “guts” are washed away. Let dry for 20 minutes over a paper towel to absorb excess water.
In a mixing bowl, toss seeds with coconut oil to coat. Spread evenly in a baking pan (use one with sides, like a brownie pan, to make stirring easier) and bake for 45 minutes, stirring occasionally.
Remove from heat and toss with cinnamon, nutmeg, all spice and salt. Serve immediately or store in an air-tight container.