Don’t Throw Away Your Squash Seeds — Make This Mouthwatering Granola Instead

Don’t Toss Your Squash Seeds

In case you’re not as of now eating on squash seeds, we have some significant reasons you ought to be. Not exclusively are they the ideal sweet and flavorful bite, however they likewise help manage cholesterol and enhance skin wellbeing. You might bounce up to get to the store, yet pause.

There’s no compelling reason to purchase a pumpkin or pre-arranged seeds. We have an elective alternative that is more savvy and diminishes nourishment squander. On the off chance that you’ve at any point cooked with oak seed or butternut squash, you as of now have what you require. Simply spare your seeds and you have the principle element for Joel’s Tahini Autumn Squash Seed Granola.

27 Delicious Nut Free and Allergy Friendly Snacks

Joel Gamoran, the national culinary specialist of Sur La Table, shares the formula in his new cookbook Cooking Scrappy, where he offers straightforward yet tasty formulas that transform sudden fixings into gourmet dinners. Joel shares how you can lessen sustenance squander in your home, set aside extra cash, AND love what you eat. A three-for-one that advantages you, your locale, and the earth? That is exceptionally You. We. All. furthermore, we are all in.

Tahini Autumn Squash Seed Granola

Serves 4


1 glass spared squash seeds

  • ½ glass in addition to 1 tablespoon pumpkin seed oil or grapeseed oil
  • ¼ glass maple syrup
  • ¼ glass tahini
  • ½ glass light darker sugar
  • 3 mugs out-dated moved oats
  • 1 teaspoon fine sea salt
  • 1 container dried cherries (or your most loved dried organic product), hacked unpleasant
  • Flaky ocean salt, for example, Maldon


Turn the broiler to 300˚F.

Line a heating sheet with a silicone preparing mat, material paper, or thwart.

Hurl the squash seeds with 1 tablespoon of the oil ideal on the lined dish. At the point when the stove is prepared, heat until dry and starting to shading, around 10 minutes.

Blend whatever is left of the oil, the maple syrup, tahini, and darker sugar in a medium bowl. Blend into the squash seeds straightforwardly on the preparing sheet with an elastic spatula or huge spoon.

In a major blending dish, hurl the oats and fine ocean salt together. Mix in the squash seeds and dump everything back onto the heating sheet. Push into an even layer and heat until toasted, around 40 minutes, turning the preparing sheet part of the way through.

Cool totally and break into nibble estimate lumps. Mix in the dried fruits and season with some flaky sea salt.

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