A lot of people think about pumpkin seeds when it comes to roasting the seeds of squash. Roasted kabocha squash seeds are a great alternative to pumpkin seeds and make use of an under-appreciated fall ingredient: kabocha squash. Since you have to hollow out the squash and remove the stringy parts and seeds before you cook the squash, you should save them and make this recipe. To make them, start by scooping out the seeds from a fresh kabocha squash and removing any stringy flesh. Make sure to rinse the seeds thoroughly to clean off any remaining squash. Once clean, pat them dry with a towel because they will not crisp up nicely if you roast them while they are still damp.

Once dry, scatter the seeds, which you’ll season liberally, across a baking sheet lined with parchment paper. You don’t have to use parchment paper, but it makes for an easier clean up process. Roast them in a preheated oven at around 350°F for about 15-20 minutes, or until they turn golden brown and become crunchy. Be sure to toss the seeds halfway through the cooking process in order to ensure even roasting. Once they are nice and crispy, let them cool slightly before enjoying. You can also store them in an airtight container for about 5 days before tossing them out.

Kabocha squash seeds are a rich source of healthy fats, including omega-3 and omega-6 fatty acids. Omega-3s work to support brain and heart health. These seeds also contain a lot of fiber, which aids digestion and promotes feelings of fullness. Additionally, kabocha squash seeds are high in magnesium, zinc, and antioxidants like vitamin E, which can help enhance immune function, improve skin health, and reduce inflammation.