We love all kinds of squash in this home. And we love to save the Squash seeds. However we have saved so many squash seeds we don’t know what to do with them. So I am happy to share with you readers here this new use of Squash seeds we just tried. We just baked 2 acorn squash (60 minutes at 350), cut in half and left the seeds in to bake. I scooped out the seeds to get to the squash meat for use in pies, breads, kafta’s and a yummy no-bake cashew date pudding. I took a few tastes of the seeds as I scooped and they were tasty. I chewed until all that was left in my mouth was the seed skins, which I spit out. Then we tried blending the seeds in a bullet, (try a high speed food processor or the like). I made this sweet creamy and surprisingly smooth
liquid.
I saved some in a jar and added to about half of it, one large banana, some agave syrup (not too much) and blended again after filling upto the line with hemp milk. Yum!
Nutrition Facts
Pumpkin seed
Amount Per 1 cup (64 g)
Calories 285
% Daily Value*
Total Fat 12 g 18%
Saturated fat 2.3 g 11%
Polyunsaturated fat 6 g
Monounsaturated fat 3.9 g
Cholesterol 0 mg 0%
Sodium 12 mg 0%
Potassium 588 mg 16%
Total Carbohydrate 34 g 11%
Dietary fiber 12 g 48%
Protein 12 g 24%
Vitamin A 0% Vitamin C 0%
Calcium 3% Iron 11%
Vitamin D 0% Vitamin B-6 0%
Vitamin B-12 0% Magnesium 42%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Sources include: USDA for pumpkin squash seeds.