Cumin & Anise Roasted Squash Seeds

Servers 4 Appetizers + Bites Cumin & Anise Roasted Squash Seeds
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Ingredients

1 Cup of seeds from a medium squash

1 Tablespoon of coconut oil

7 Anise stars {whole}

1 Teaspoon of cumin {ground}

½ Teaspoon of salt {kosher}

 

Preparation

-Preheat your oven to 355°F.

-Pick away the seeds from the squash flesh and place them onto a sheet tray.

-Toss the seeds with the coconut oil and the dry spices.

-Mix to coat and spread evenly.

-Place the tray into the oven for 20-25 minute {dark golden brown}.

-Once roasted allow them to come to room temperature and serve.

 

Tip - You can store the roasted seeds in an airtight container or any small mason jar.

Tip - For an extra fragrant decorative touch stack 3 sage leaves on top of one another roll them and then slice them into thin ribbons  (chiffonade). Sprinkle on top of the roasted seeds and serve.

 

 

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Cumin & Anise Roasted Squash Seeds

Servers 4 Appetizers + Bites
Ingredients

1 Cup of seeds from a medium squash

1 Tablespoon of coconut oil

7 Anise stars {whole}

1 Teaspoon of cumin {ground}

½ Teaspoon of salt {kosher}

 

Preparation

-Preheat your oven to 355°F.

-Pick away the seeds from the squash flesh and place them onto a sheet tray.

-Toss the seeds with the coconut oil and the dry spices.

-Mix to coat and spread evenly.

-Place the tray into the oven for 20-25 minute {dark golden brown}.

-Once roasted allow them to come to room temperature and serve.

 

Tip - You can store the roasted seeds in an airtight container or any small mason jar.

Tip - For an extra fragrant decorative touch stack 3 sage leaves on top of one another roll them and then slice them into thin ribbons  (chiffonade). Sprinkle on top of the roasted seeds and serve.