Seeds are the biological equivalent of an information database containing the complete list of test results to an entire species’ lifelong guess-and-check experiment, neatly condensed inside a cache of all the essential nutrients needed to kick-start a complete full-scale duplication of itself.

Here’s a handy recipe for cashing in on all of the nutrient packed pumpkin and squash seeds that you don’t plan on saving to plant for next year’s crop.

    You will need:

  • The seeds from 1 large pumpkin or squash
  • 2-3 Tablespoons of melted coconut oil or olive oil (enough to coat seeds)
  • A blend of your favorite savory seasonings

    Instructions:

  • 1. Take the left-over seeds from your pumpkin or squash and separate them from the strings and flesh.
  • 2. In a strainer rinse any remaining residue from the seeds.
  • 3. Soak the seeds in a bowl of warm water for 24 hours. The soaking process decreases nutrient inhibitors, greatly increasing the nutritional value of the finished product.
  • 4. Spread the seeds out evenly to dry on a sheet of wax paper for 8 hours or overnight.
  • 5. Preheat oven to 300° F (for an added nutrition boost see alternate baking instructions below)
  • 6. In a large mixing bowl combine the dried seeds, oil and seasoning.
  • 7. Mix until evenly coated.
  • 8. Empty onto a lightly greased baking sheet and spread even to avoid sticking together.
  • 9. Bake for 20-30 minutes or until golden.
  • 10. Cool and serve.

    Alternate Baking Instructions:

  • For added nutrition, instead of baking at the temperature suggested above try slow cooking the seeds at no higher than 150° F until thoroughly dried and crispy. This will help preserve enzymes that aid digestion and are generally good for you.
  • A great project for your solar-oven!