Roasted squash seeds – Recipe

Since I’ve had the lady food has become even more consuming in my thoughts (which it was completely before so you can only imagine how much I think about it now!). From the time I get up in the morning until the end of the day, food is what I think about most. Whether it be what meals we’ll be eating or the snacks she’ll hopefully be consuming, I can’t help but have food on the brain.


Not only is food a constant in my thoughts, but it’s also a constant in my bag. Other than pull-ups and wipes, the only other must-have item in the bag is food. I always have snacks just in case. Whether we’re going to the park, to the museum, to the shops or out for a meal, they’re always there and ready in a split second.


While I try for variety in my snack foods I don’t always succeed. I have to balance my wish for her to eat the food I pack with the reality of her appetite. But, there are a few things that she’s pretty good at eating and are healthy so they feature heavily in my bag. They range from a slice of cheese, cheese crackers,pretzels, bear pawsfruit wiggles and her all time favourite, bamba (a most delicious peanut butter puff you’ll struggle to get at the supermarket). Okay so no fresh fruit or veg… I know she’ll not eat it so I don’t bother trying!


It’s easy to get stuck in a rut of snacks so every so often I do try and mix it up and see if I can waggle in a fruit, a veg or a nut / seed into the mix.


That’s where these come in. I saw at Halloween that she was really interested in the freshly made pumpkin seeds I had lying around the house. She seemed to like them so my hope is that she’ll like squash seeds as well (I mean it is part of the same family as the pumpkin, just a bit smaller – right!?! So she should like them!).


They’re an easy food to make and are a great way to use up the gooey insides of any squash or pumpkin you may have to hand this autumn (no more food waste! Yeah!)


So how do you make them – if you didn’t know already…

  1. Preheat your oven to a high temperature (I go to gas 6 but as long as its hot I don’t think it matters)
  2. Cut open a squash or pumpkin and scoop out the insides
  3. Separate the seeds from the stringy goop and put the seeds in a bowl or glass of water to soak for 5 minutes
  4. Drain the seeds and place them on some kitchen roll. Pat them to both dry them and take away some of the leftover stringy bits
  5. Place the dried seeds on a baking tray (not greased)
  6. Sprinkle salt or whatever spice you like (I kept mine plain for the lady but for grown-ups spray with oil and sprinkle a bit of chilli or garlic as well as the salt)
  7. Put in the hot over until you start hearing them pop (some smaller seeds pop first so try some before you take them out for good. If they’re not crunchy and completely cooked put them back in the oven for a few more minutes)
  8. Take them out and eat!



Tasty, easy, healthy and very portable. And it’s a great way to reduce your food wastage!


What do you think? Can you make them? Will your little one eat them? Do you already make them? If so, how do you do them?


Bon Appetit!


Leave a comment

Your email address will not be published. Required fields are marked *