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 the co-founder and Executive Director of Green Philly, an independent media organization making sustainability accessible, affordable and actionable. Since launching Green Philly in 2008, she has grown it from a passion project into a leading voice for local climate storytelling, pairing impactful journalism with community events and experiences. Julie is a frequent speaker on climate, media innovation and the future of local journalism, and is the creator of SustainPHL and EcoFair. Outside of Green Philly, you can find her hiking, biking, traveling, or exploring Philadelphia. View all posts by Julie Hancher