In December pickings are a bit slimmer, but there are still a surprising amount of fruit and vegetables in season in December. Brussels Sprouts and White Cabbage at are their very best this month, but there’s a lot of other good stuff to look for.
To help you out I’ve rounded up what’s in season this month so you know what to look out for at your local shop, supermarket or farmer’s market. Eating seasonally can be so much cheaper than eating out of season imported foods, as well as being better for the environment, so it’s a no brainer really!
I’m always on the look out for healthy snack ideas. The other week I was preparing one of my favourite winter vegetables, the butternut squash, for roasting. As I was scooping out the seeds, I wondered if instead of composting them, like I normally do, I could roast the seeds, like you would do for pumpkin seeds. I gave it a go, sprinkling some oil, paprika and salt on them, and lo and behold, roasted butternut squash seeds – a super tasty savoury snack that’s good for you, and so cheap it’s practically free!
The seed yield from butternut squash isn’t that high – enough for one person – so it’s not really worth using your oven just to cook the seeds. If you’re not roasting your butternut squash then pop the seeds in a sealed container in the fridge and they’ll store until you use the oven (hopefully within 3 days or so!).
Roasted butternut squash seeds make for a really tasty and healthy snack idea. They can be coated in a variety of ways - savoury or sweet, and are a great way to use seeds that would otherwise go to waste.
One butternut squash
1-2teaspoonsof olive oil
1/4 to 1/2teaspoonof saltdepending on your taste
Scoop out the seeds from the butternut squash, like you would normally do.
Try and remove as much of the butternut squash flesh and stringy bits from the seeds as possible. Don’t worry if you can’t remove every last bit, just as much as you can.
Give your seeds a good rinse and then pat them dry with some kitchen towel.
Place the seeds on a baking dish and add the oil, paprika and salt. Mix well so the oil and seasoning coat the seeds fairly evenly.
Arrange the seeds in a fine layer, so that not too many seeds are on top of each other, and roast for about 12-15 minutes in roughly a 180°C oven. Give them a stir half way through so as not to burn them. (If you’re cooking something at a hotter temperature just keep an eye on them and be prepared to remove from the oven sooner)
You’ll hear the seeds popping as they cook – don’t be alarmed! You can tell they’re done when they look a bit brown and crispy on the outside.
You can store your roasted butternut squash seeds in an airtight jar for up to a week – mine never last that long – I ate all of mine whilst writing this post!
There are heaps of variations you could do on roasted butternut squash seeds – plain salt, chili, rosemary, cumin, or cinnamon are all ones that spring to mind to make tasty healthy snacks. Alternatively if you wanted something a bit sweet vanilla sugar, soft brown sugar, honey or a touch of maple or golden syrup would all work very well!
A bag of seeds, especially ones made for snacking, can be found in shops for around the £1 mark. By making a snack out of something you might otherwise throw away, it’s about as thrifty as you can get!
Do you have any other ideas for leftover butternut squash seeds? I’d love to hear them – do share in the comments below! There’s a bit of a debate as to whether you can plant seeds from shop bought butternut squashes. Have you ever tried this? Did it work?
I'm Wendy and welcome to Moral Fibres, a green lifestyle blog. I believe that sustainable living should be hip, not hippie. Here you'll find all sorts of easy hints and tips here for living a greener life that won't compromise your sense of style.
As well as the blog I've also written a book on natural cleaning - Fresh Clean Home was published on 1st February 2018!
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