One other method to make use of your shelled and roasted squash seeds is to include them into your selfmade bread, as FoodPrint suggests. The squash seeds add texture and crunch to your bread; plus, you’ll be able to season the seeds earlier than they go into the oven to make them much more well-suited to the flavour of your loaf. Suppose cinnamon-spiced seeds for banana bread, or a wholesome coating of za’atar mix for seeds going into savory loaves.
Do this recipe from With Food And Love for a bread made totally from seeds, which is ideal if you’re on the lookout for a vegan bread option, or want one thing for your beloved who eat keto or gluten-free diets. You should use squash seeds instead of — or along with — the pumpkin, flax, and chia seeds used to create this loaf.
Use your roasted squash seeds in different treats too, like pancakes, waffles, granola bars, or cookies.
