With this recipe, we were once again trying to consume as much magnesium as possible. Pumpkin and squash seeds contain some of the highest sources of magnesium found in whole food and are hugely anti-parasitic, especially with the hull! These incredible seeds also freeze well, so use the opportunity when in season to freeze any extras. They are surprisingly enough, a big favorite in our house.
1 1/4 c. raw pumpkin or squash seeds
2 tbsp. avocado oil or melted coconut oil
1/4 tsp. sea salt
Preheat oven to 350 and line cookie sheet or jelly roll pan with parchment paper. Scoop innards of pumpkin or squash and place seeds into a fine mesh strainer. Rinse seeds under cool water and strain/pick out any excess pumpkin/squash flesh. Once all pumpkin/squash flesh has been discarded place rinsed seeds into a shallow bowl. Carefully pat seeds dry, removing any excess water from the rinse process. Once the majority of excess water has been removed, drizzle oil over seeds. Toss the seed in oil until well coated. Pour seeds onto parchment paper in a thin layer, allowing for plenty of space between seeds. Bake for 30-35 min, tossing about halfway between. Remove seeds from the oven and toss with salt. Serve once slightly cool and store excess in an airtight container.