This post is inspired by the book “The Sioux Chef’s Indigenous Kitchen” by Sean Sherman
Seeds of local vegetables such as squash, pumpkin, sunflower and maple make a delicious, healthy snack when roasted. They can also be used in sweets such as cookies and granola, or as a garnish for salads and soups.
Once roasted, these seeds can be stored in an airtight container in your pantry. Season them with salt or dried herbs, or sweeten with maple sugar and they’re ready to eat! Here are a few ways to make roasted seeds:
Roasted maple seeds
Maple seeds are sweet and best in the spring when the “whirligigs” are falling from maple trees.
Gather the green maple seeds and remove the outer casing. Scatter onto a baking sheet and sprinkle with a little Sakari Botanicals salt and Passamaquody maple sugar. Bake at 350°F for 5-8 minutes, shaking the pan occasionally.
Toasted pumpkin and squash seeds
Pumpkin and squash seeds are packed with protein and fiber and make a great addition to soups and stews.
Scoop out the seeds of the squash or pumpkin and run under cold water. Soak the seeds for 2-4 hours in a bowl of cold, salted water. Use about half a teaspoon of Sakari Botanicals salt per cup of water. Rinse the seeds in a strainer and rub them between your fingers to loosen the pulp. Spread the seeds on a dry paper towel and allow to dry overnight until they are dry to the touch.
Next, toss the seeds with sunflower, walnut or Seka Hills olive oil, just enough to lightly coat. Spread the seeds on a baking sheet and sprinkle with Sakari Botanicals salt. Roast in a preheated 350°F oven, shaking the pan occasionally. Roast about 45-55 minutes or until the seeds are lightly browned and crisp. Allow to cool and store in an airtight container.
Toasted sunflower seeds
Toss raw sunflower seeds in sunflower oil to coat. Spread out on a baking sheet and roast in a preheated 350°F oven until they are brown and crunchy, about 25-35 minutes. Remove and cool in an airtight container.