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Pumpkin Seeds

Don’t Toss the Seeds

Roasted seeds from pumpkins, butternut squash, and acorn squash make a tasty treat.

  • Preheat oven to 300 degrees.
  • Rinse the seeds to remove the ‘strings’ and flesh.
  • Pat dry with paper towel.
  • Place in a bowl and lightly coat seeds with 2 teaspoons of melted butter, olive or coconut oil.
  • Spread seeds out onto a cookie sheet in a single layer. Season as you wish. Seasoning options: salt, garlic powder, cayenne pepper, season salt, and black pepper.
  • Bake for 45 minutes, stirring occasionally.
Pumpkin seeds

Grow your own squash next growing season.

  • Rinse seeds to remove the ‘strings’ and flesh.
  • Lay out seeds in a single layer on paper towel to dry for 4-7
    days.
  • Place seeds in an envelope, label type of seeds.
  • Store dried seeds in a cool, dry place.
  • Plant in the spring based on your zone.
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