In yesterday’s recipe for Roasted Delicata Squash Rings, I urged you to save and soak your delicata squash seeds.  I did on a whim a few weeks ago and roasted them up.  My husband and kids begged me to make them again.  They are delightfully crispy and a terrific snack size.  One of my children has a “nut-free” classroom at school.  This is also the child who tends to resist eating protein, so I used to rely heavily on nut-based snacks to power him through the day.  I’ve learned to adapt some recipes with seeds in lieu of nuts – sunbutter is my new best friend – but have also gotten in the habit of just popping some straight seeds in his snack or lunchbox.

These went to school with the kids this week.  Hope you like them!

Roasted Delicata Squash Seeds

  • seeds from two delicata squashes, rinsed and cleaned
  • 1 TBSP ghee
  • salt, to taste
  1. Place seeds in small bowl and cover with water.  Refrigerate overnight.
  2. Preheat oven to 375 degrees F.
  3. Drain seeds in colander and while they are in the colander, dry your bowl well.
  4. Return seeds to bowl.
  5. On stovetop, slightly melt ghee.
  6. Drizzle ghee in bowl with seeds.  Mix.
  7. Add salt to bowl.  Stir to mix well.
  8. Spread seeds out on a cookie sheet.  You will want to use one with a lip.
  9. Roast at 375 degrees F on middle rack.
  10. After 10 minutes, remove from oven and mix the seeds around.  Return to oven.
  11. Continue checking in 3 to 5 minute increments until desired level of crispiness is reached.

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