There’s something decidedly magical about kabocha squash. It bakes and steams beautifully, and adds flavor and texture to salads and main dishes. Kabocha is great enjoyed with a bit of salt and a touch of any high-quality oil of choice. But what to do with kabocha innards?
I decided to write this post for anyone who’s open to reaching into kabocha’s gooey abyss and turn its seeds into crunchy yummy goodness. Yes!
Here’s what I ended up doing: First, I cleaned off the seeds and rinsed and dried them. Then, I coated them in coconut oil, added some hemp seeds, salt, lemon juice, pepper and a dash of maca (so queer!), and baked the mixture in the oven for 35 minutes on 375 degrees. Magic! Feel free to experiment with quantities of maca. Enjoy!
Lemony Maca Kabocha Squash And Hemp Seeds (gluten-free, vegan, soy-free)
Kabocha squash seeds
Salt (optional, but I think it helps)
Maca (optional, but I think it REALLY helps)
Bake for 35-40 minutes on 375 degrees. Enjoy!
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