Roasted Blood Orange and Maple Squash Seeds

This recipe works well with squash or pumpkin seeds.  This combo tastes just like Cracker Jack!

Needed for this recipe:

Sunshine Coast Olive Oil Co Blood Orange Olive Oil
Sunshine Coast Olive Oil Co. Maple Dark Balsamic
Sunshine Coast Himalayan Pink Sea Salt

*there are so many substitutions you can enjoy: Fig Balsamic with Tuscan Herb Oil, Espresso Balsamic with Garlic Oil, Coconut Balsamic with Persian Lime Oil and more…



Seeds from 1  squash (about 1 cup of seeds)

• 1 Tablespoon Sunshine Coast Olive Oil Co. Maple Dark Balsamic
• 1 Tablespoon Sunshine Coast Olive Oil Co. Blood Orange Olive Oil
• ¼ teaspoon Sunshine Coast Olive Oil Co. Himalayan Pink Sea Salt


Soak your seeds in water seeds for 10 minutes, then remove as much squash flesh as possible. Drain the water from the seeds, and pat them dry.

Preheat oven to 225 degrees.  Line a cookie tray with parchment paper. Mix all ingredients together and spread on a single layer on your parchment paper. Place tray on middle rack of oven for 35-40 minutes, stirring occasionally.  If you like your seeds to crisp up, increase your temperature to275 degrees for the last 5- 10 minutes.  Keep an eye on them, and stir every two minutes.  Let cool and serve.