Roasted Kabocha Seeds

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These are great to snack on or to top on pureed kabocha squash. I love roasting the squash with some olive oil and cinnamon, then pureeing it in a food processor. I added a little lite coconut milk (any plant-based milk should work), pumpkin pie spice, and a tad more cinnamon. When serving I drizzled on some local honey and some roasted seeds!

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Roasted Kabocha Seeds

Ingredients: 

  • Seeds from one kabocha squash
  • 1 tsp avocado oil
  • 1/8 tsp Icelandic mushroom salt (or any salt you have!)

What to do: 

  • Preheat your oven to 275 degrees F.
  • Wash the seeds removing all remnants of squash, and pat them dry.
  • Lay the seeds out on a rimmed baking sheet. Drizzle the oil and salt over the seeds, and mix to coat.
  • Roast the seeds for 30-35 minutes until golden brown and crispy.

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