Nutty Fall Granola: What to do with Squash Seeds

Delicata Squash: have you tried it?  You should try it.  Basically it’s a squash with fuller, sweeter flavor that butternut but you can eat the skin so you don’t need to peel it.  You can roast it chopped or whole, you can boil it, you can pan fry it.  It’s amazing and incredibly underrated.

And like most squash and pumpkin varieties, it has edible seeds.  So, after cooking a few squash, I ended up with a decent pile of seeds.  As we all know, I don’t like to waste things so I’d been holding onto them in my fridge for a while before I decided that instead of just roasting them up, why don’t I make a nice granola with them?

This recipe is nice because it’s cheaper and healthier than store-bought granola and as a major bonus, it takes very little effort at all!  You can eat it as is, or add some nut milk to it and maybe toss in some chopped fruit.  Dollop in some soy yogurt?  Basically, like most granola, the options are endless! 

Nutty Fall Granola

1/2 Cup Squash or Pumpkin Seeds

1 Cup Oats

1/3 Cup Macadamia Nuts (crushed slightly so no longer whole)

1/2 tsp Cinnamon

1/4 tsp Nutmeg

1/4 Cup Coconut Sugar

Salt to taste

Rinse your seeds with warm water and remove any extra slimy “pulp” that might be attached.  Drain and let dry. 

Preheat oven to 325.  In a bowl, combine all ingredients and spread evenly along a nonstick pan.  Roast for 20-25 minutes, checking and shifting halfway through to prevent burning.  Remove from oven, cool and enjoy!

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