cinnamon roasted winter squash seeds

 

If you're looking for a yummy snack this fall, try these! Squash seeds are packed full of fiber, protein and other vitamins and minerals like A & C, folate, potassium, calcium and iron. You really can't go wrong with these little super seeds. And a bonus is that your kitchen will smell divine from roasting the squash seeds with these lovely aromatic spices!

 

ingredients

seeds from any winter squash*

1 tablespoon melted coconut oil or other oil of your choice

2 tablespoons coconut palm sugar

1 tablespoon cinnamon

dash of nutmeg 

dash of sea salt

 

Preheat oven to 300°F.  Mix all of the ingredients in a large bowl, until all of the seeds are coated evenly.  Spread the seeds out on a cookie sheet or ceramic dish. Roast for 25 to 30 minutes stirring every 10 minutes or so, until they reach the desired crispness.  Remove from the oven and enjoy immediately or let cool completely before storing.  These seeds will keep at room temperature in an airtight container for up to 1 week.

* I like to soak my seeds in a salt water brine for 8 to 14 hours - I use 1 teaspoon of sea salt for this.  After soaking, rinse the seeds, pat dry and then continue with the recipe above.

 

The Sun

The sun calls little seeds to come;
They wake from sleep and grow.
Sunlight is very good for them,
And good for us, you know!

It warms the Earth which circles it;
It gives the world its light.
When it rises, we have day.
And when it sets, there's night.

~ Mary Lou Healy

 

 

Comments

[Mary Lou Healy]

I was quite astounded, while browsing the web, to come upon my poem here. It was written for a children's magazine some years ago. In case you're interested I have over 4,700 poems on Allpoetry.com :)

[KESH]

Thanks Mary, you're a very talented poet. :)

+Karen