Recipe: Roasted Squash Seeds

Did we mention our squash harvest this season is beyond abundant? As regenerative farmers, we're all about using every part of the plant. We set out to make use of the thousands of seeds we've collected from all of the delicious squash we've eaten this season.

First some interesting nutritional facts. Did you know.....

Squash seeds are packed with fiber! Just a quarter cup of squash seeds contains a whopping 4 grams of fiber.

For our friends with nut allergies, squash seeds are a great alternative in recipes like pesto.

Squash seeds are rich in all sorts of vitamins and minerals including potassium, calcium, iron, folate, & vitamins A&C.

For our vegan & vegetarian friends, squash seeds are also protein-rich!

You can eat squash seeds as a standalone snack or even add them as a garnish in pastas or salads.

Infusing squash seeds with your cannabis medicine is super easy to do!

Squash seeds are also super easy to prepare:

Ingredients:

Squash seeds (we used seeds from our Odessa Squash!)

Olive Oil

Salt

Fresh Cracked Pepper

To infuse : Heat olive oil in a sauce pan, add desired amount of Bird Valley oil and thoroughly mix. Follow dosing instructions on applicator, and use sparingly. Add infused olive oil to recipe.

Directions:

1. Preheat your oven to 250 degrees

2. Wash squash slime off the seeds & pat them dry

3. Coat the seeds in olive oil, salt, & pepper

4. Lay the seeds on a baking sheet in a single layer & roast 30-45 minutes, stirring occasionally

5. Once they are golden-brown, remove the sheet from the oven

6. Let cool & enjoy!