Roasted Winter Squash Seeds

Serving size: 2 servings


  • 1 cup winter squash seeds
  • 1 T. olive oil
  • ½ tsp. salt, or to taste


  1. Preheat oven to 275°F.
  2. Remove seeds from squash, rinse with water. Remove any pieces of excess squash bits. Pat dry & put in a bowl.
  3. Coat dry seeds with olive oil and salt. Spread onto a baking sheet.
  4. Bake for 15 minutes. Remove from oven and cool before serving.

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Lolo’s allergy journey started when she was about 3 months old. She had terrible eczema. She woke up about 8-10 times per night. She had scratches all over her face — rashes on her head, face, chest, arms, legs, and torso. We had tried ALL of the eczema lotions and potions and no perfumes and no…
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