Roasted Hubbard Squash Seeds

Made use of the seeds from the Hubbard squash I cut open the other day. After rinsing them and separating out any underdeveloped seeds, I tossed them with kosher salt and chaat masala and roasted them for about an hour in a 170ºF oven until dried.

Each seed offers just a tiny morsel to nibble on, but they are sure to satisfy a salt craving. Black salt is an ingredient in my homemade chaat masala so the kosher salt wasn’t a necessity.

Winter squash seeds, including pumpkin seeds, are rich in vitamins, minerals, protein and other nutrients.

seedsseeds 2

seeds 3



Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s