Everything is eaten in the squash, even its seeds! The seeds are green and are wrapped in a thin shell. In addition to being pleasant in the mouth, they have many virtues for our health. These are small mines of nutrients!

History

The squash is native to America and would have been grown in Mexico more than 8000 years ago. The Amerindian peoples already used the seeds of squash for their diuretic properties. The colonists, meanwhile, crushed them to make deworming. In North America, pumpkin seeds were known for their action on the digestive system. It was used in particular to treat infections of the urinary system and gastrointestinal disorders.

Nutritional values

Squash seeds are rich in protein (about 20%), antioxidants, vitamins, minerals (magnesium, calcium, iron, ...) and dietary fiber. They are relatively caloric : 100g of seeds contain about 450 calories. They have a low glycemic index and their richness in oleic acid makes it possible to increase the good cholesterol.

Here's how to proceed if you want homemade roasted squash seeds :

After slicing your squash to make soup or another recipe, grab the seeds by removing the filaments and leftovers (I have passed them under water, it is easy to clean).

Let them drain before to wipe them in a clean cloth. Let dry about 24 hours in a warm and dry place (I put them on a clean dish towel on my work surface, quite simply).

Preheat oven to 180 ° C. Spread the seeds on a baking sheet, bake and let cook for about 20 minutes, until they take color, be careful not to burn them otherwise it is missed.