I’ve been having a hard time finding pumpkin seeds that are processed on dedicated gluten free lines. So last week when I had a whole butternut squash to cook I decided to reserve the seeds and roast them. It was a little bit of work to remove the seeds but the results were great! Use this versatile recipe with pumpkin, butternut squash, acorn squash, whatever is in season. Since butternut squash is always available you can enjoy this treat year round, so much fresher and tastier than store bought.
- 1 whole butternut squash
- 1 tbsp. olive oil
- gluten free seasoned salt (I used Lawry’s)
Cut the squash in half and scrape out the seeds with a spoon. Rinse the seeds under cold water to remove as much of the flesh as possible. Spread them out on a paper towel and dry overnight.
The next day, toss the seeds with 1 tbsp olive oil and place on a baking sheet lined with parchment paper.
Sprinkle with seasoned salt and bake at 300º for 15 minutes. Watch that they don’t burn.
Drain on paper towels to remove some of the oil.
There you are, no gluten here! ????
The seeds are super tasty, and very addictive. So from now on don’t throw those seeds away, roast them up and enjoy a healthy gluten free snack or garnish.