It is an important goal of ours to reduce our personal food waste. Reducing the amount of food we throw away can make a large impact in a single household. We can even push it to the global scale and work to reduce our impact on the Earth. Now this may seem daunting, but there are many simple things we can do to reduce food waste and make something delicious out of said “waste”.
According to a 2012 NRDC report, America tosses 400 lbs of food per year….per person!! That’s a lot of wasted nutrients, money and, for many people, needed calories!
Tips to reduce food waste at home
- Plan your meals ahead of time and use what you already have on hand! Do you have some carrots and a couple wilty-looking leaves of kale? Chop them up and throw them in soup or pasta! It reduces waste AND saves money!
- Befriend your freezer. Bought too many green beans? Berries starting to look sad? Wash them up and put them in your freezer! They won’t go bad. And look, now you have green beans and berries in the freezer, saved for future use!
- Plan a leftovers night! We do this weekly in the AdventureBloom’s household. One night of the week, usually a Friday or Saturday, we plan to eat leftovers and often enjoy creating fun meals with our leftovers.
- Get creative with those often wasted food items! Save the ends of carrots and celery and use them in a stock. I like to keep them in the freezer and once I have enough, I’ll use them in a homemade chicken stock. Recipe coming soon!
Use it, Don’t lose it
With Thanksgiving on the way, many love to use squash and pumpkin in their feasts. Rather than throwing out those squash/pumpkin seeds, put them to good use for a yummy snack! I used to simply toss the seeds out, thinking it was too much work to separate them out. But then I tried them roasted and spiced.
Now I save them every time we have squash/pumpkin dishes! Even if you don’t plan to roast them (which doesn’t take long) right away, separate them from the flesh, wash and stash in the fridge to roast in the future!
I’ve also played around with the seasonings to make the seeds a bit more exciting and now roasted squash seeds are a go-to snack of ours! Not to mention after roasting the seeds, clean up is a breeze with these awesome baking sheet liners! These helpful liners are just another way to reduce waste by avoiding aluminum foil/parchment paper!
Also check out our roasted carrots with carrot top pesto for another easy way to make something yummy from those carrot greens that normally get tossed.Print
Crunchy and flavorful! These roasted squash seeds are a great go-to snack!
- Squash seeds (from pumpkin, acorn squash, butternut squash, etc.)
- oil (olive, canola, coconut, etc.) – about 1 teaspoon per 1/2 cup seeds
- Seasoning options:
- Simple salt and pepper
- Sweet cinnamon and nutmeg with a sprinkling of brown sugar
- Spicy chili powder, cumin, smoked paprika and cayenne
- Herbed rosemary, thyme and dried oregano
- Earthy turmeric, salt, pepper and lime juice (My fav!)
- Preheat oven to 300 degrees F.
- Remove seeds from flesh, clean seeds, wash thoroughly, pat dry.
- Place seeds in bowl and drizzle with oil
- Add seasonings and stir until well-coated.
- Spread coated seeds on lined baking sheet, ideally with reusable baking mat
- Roast for 20-35 minutes, stirring after about 15 minutes. (Keep an eye on them during the last 10-15 minutes so they don’t burn!)
- Let cool and enjoy immediately or store in an air-tight container!
What are your favorite seasonings for roasted squash seeds? Comment below and let us know! And as always – Subscribe to keep in touch and hear about all our new recipes!
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