My favorite part of autumn CSA shares are all the squashes & pumpkins that are abundant.

Besides amazing recipes like butternut squash risotto & gnocchi, soups and delish gourds, there’s another hidden gem to savor: the seeds.

It’s so simple to make!

When scooping out the middle of your squashes or pumpkins, separate and rinse the seeds, placing them on a baking sheet to dry. Simply coat with olive oil & sea salt and you have yourself a tasty, simple snack! Other spices you can add to the seeds include cinnamon, chili powder or garlic salt.

Readers, what’s your favorite seed spice combo?

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Julie Hancher is Editor-in-Chief of Green Philly, sharing her expertise of all things sustainable in the city of brotherly love. She enjoys long walks in the park with local beer and greening her travels, cooking & cat, Sir Floofus Drake. View all posts by Julie Hancher