The Delicious Alternative To Throwing Out Your Squash Seeds

When you think of fall and winter, a flood of memories may come to mind — and many probably involve food. Aside from the "not-so-basic" pumpkin spice flavors flooding nearly every food and beverage creation that hits grocery store shelves, the harvest season brings out some of the most delicious fruits and vegetables. According to Snap-Ed (via USDA), dozens of fruits and vegetables are made fresh and available during the fall and winter harvest seasons. From apples, beets, carrots, parsnips, sweet potatoes, and more, it's a great time of year for warm and delicious recipes to shine through the kitchen.

Among some of the best new vegetables that come out this time of year is squash. Winter squash in particular is the overall umbrella term for many other types of squash, including acorn, butternut, spaghetti, delicata, buttercup, carnival, and more (via USDA). When cooking with fresh winter squash, it reminds a lot of people of carving a pumpkin. Squash is lined with seeds inside, mimicking the familiar look of its pumpkin relative. Just as you can scoop out, save, and roast pumpkin seeds, the same goes for squash. Instead of throwing away your squash seeds, keep them.

According to Running To The Kitchen, nearly all squash seeds can be roasted and eaten, so no squash needs to be left behind when it comes to repurposing its seeds. Once you have your squash and your recipe ready to be followed, it's time to get to work. Just like taking the seeds out of a pumpkin, you'll want to cut your squash open and scoop out the squishy pulp and seeds. To make it easier, you can place the squishy insides and seeds in a colander and run them under some water, where you can then dry them with a towel and place them onto a baking sheet with parchment paper (via Finished With Salt). From there, it's time to get creative! 

You can drizzle your favorite oil onto your seeds and add the seasoning of your choice. Salt and pepper go a long way, but if you want a sweeter roasted snack, you can opt for cinnamon and sugar. Pop your baking sheet of squash seeds into your oven at 325 degrees Fahrenheit for around 20 to 30 minutes, tossing a time or two (via Running To The Kitchen).

And voila! You have crispy and seasoned squash seeds, perfect for snacking on their own or as a topping for salads, soups, or whatever foods you prefer a little crunch with.

Not quite sold on roasting squash seeds based on convenience or taste? Squash seeds are actually pretty healthy for you. According to Tree Hugger, squash seeds hold a lot of fiber. Fiber is an essential nutrient that your body needs in order to maintain a healthy weight, and adequate intake can also lower the risk of diabetes, heart disease, and cancer, as well as assist with digestion and constipation (via Mayo Clinic). 

Squash seeds also hold a great source of protein, vitamins, and minerals, so you're giving your body a good dose of healthy essentials and immune-boosting nutrients. Additionally, the omega-3 fatty acid in squash seeds has been scientifically shown to help relieve stress, and reduce the symptoms of anxiety, and depression (via Healthline). 

Another reason that a lot of people overlook is that you're using more of the whole vegetable. Planting, growing, harvesting, cultivating, and consuming anything that nature serves us is a give-and-take relationship. Instead of carelessly throwing away the seeds when cutting open a squash, you're taking into consideration more of the plant and vegetable itself, appreciating all of what it can give you. While roasting them turns out to be a delicious snack, you can also replant them back into the ground during the spring and summer in your garden.