Roasted Squash or Pumpkin Seeds (plant-based, gluten-free)
You only need two ingredients to make these delicious fall treats. I love snacking on them during the day and packing them in school lunches. Please enjoy this recipe and your day today!For today's inspiration, this is my new favorite quote from Thich Nhat Hanh:“When you plant lettuce, if it does not grow well, you don’t blame the lettuce. You look for the reasons it is not doing well. It may need fertilizer, or more water, or less sun. You never blame the lettuce. Yet, if we have problems with our friends or family, we blame the other person. But if we know how to take care of them, they will grow well, like the lettuce. Blaming has no positive effect at all, nor does trying to persuade using reason and argument, just understanding. That is my experience. No blame, no reasoning, no argument, just understanding. If you understand, and you show that you understand, you can love, and the situation will change.”I can definitely get stuck using reasoning to persuade, rather than just understanding the other person's point of view. Something for me to practice!
- 1 pumpkin or any kind of squash with seeds
- 1 good sprinkle of salt
- Cut the pumpkin or squash in half and scoop out the seeds.
- Separate the seeds from the flesh and wash the seeds with water.
- Dry the seeds with a paper towel as best you can, then mix in the salt.
- Spread the seeds and pumpkin or squash onto a baking sheet lined with parchment paper.
- Roast at 300F for 45 minutes, stirring the seeds half-way through.
- The pumpkin or squash is done when you can stick a fork into it easily, and the seeds are done when they're crispy and golden.
- Let cool and store in an air-tight container.
Did you make this? Please let me know by tagging @maitricooks on Instagram and leave a rating in the comments below. Happy cooking, and lots of love!
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