TOASTED SQUASH SEEDS
If you’ve made our insanely delicious (and easy) roasted winter squash gnocchi you probably have a few leftover seeds on hand. Don’t toss em! Those little seeds are the perfect flavor vehicle–an awesome plant-based / vegan snack you can have on the go or as a pantry staple. Cooking and eating the leftover seeds from any squash is a wonderful way to close the loop with winter squash. And you can also reserve the extra pulp from cleaning the seeds for your weekly batch of homemade vegetable stock, what a way to cook! I’m proud of you.
The recipe is updated over on closedloopcooking.com! To prepare these beauties you can always toast in the oven, but for a faster cook I like to pull out my cast iron skillet. You can control the browning better and taste as you go. Is there anything cast iron can’t do? A little olive oil, salt, and your desired seasonings and we’ll be in business!
What’s your favorite squash seed flavoring? #closedloopcooking
