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How to Roast Pumpkin and Squash Seeds: A Simple Guide to Zero Waste and Nutritious Snacking

In the world of home cooking, utilization of every part of your ingredients not only minimizes waste but can also lead to delicious and nutritious creations. In this engaging tutorial, Kayla walks us through an easy and practical method to roast pumpkin and squash seeds, alongside making homemade pumpkin and butternut squash purees. These recipes are perfect for turning scraps into tasty snacks and reducing food waste while maintaining a healthy lifestyle.

The Benefits of Roasting Your Own Pumpkin and Squash Seeds

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Kayla begins by emphasizing the importance of not discarding seeds after carving or preparing pumpkins and squashes. Instead, roasting these seeds is a straightforward process that yields nutritious snacks rich in zinc, magnesium, phosphorus, copper, and vitamin K. These seeds are also packed with antioxidants, have anti-inflammatory properties, contain fiber, and even display anti-parasitic benefits, making them a superfood worth incorporating into your diet.

Selecting the Right Pumpkin: The Sugar or Pie Pumpkin

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For making pumpkin puree, Kayla recommends using a small sugar pumpkin or pie pumpkin. These varieties are sweeter and less fibrous than larger pumpkins, making them ideal for cooking and baking. She demonstrates how to carefully cut off the top, slice the pumpkin in half, and remove the seeds with a spoon. This initial step requires some effort and patience but is manageable with a steady hand and proper technique.

Preparing and Cleaning the Seeds

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Once the pumpkin is halved, the next step involves scooping out the seeds and removing most of the stringy flesh. It's perfectly fine if small amounts of pumpkin flesh cling to the seeds at this stage; they will be rinsed later. Kayla stresses the importance of thoroughly rinsing the seeds under water to detach any remaining pumpkin flesh. After rinsing, the seeds are spread onto a towel to dry for at least 24 hours, a crucial step to achieving that desired crunch in the final roasted seeds.

Roasting Pumpkin Seeds: Basic and Flavored Options

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Once dried, Kayla illustrates how to coat the seeds with a teaspoon of avocado oil and a pinch of sea salt before baking. She recommends spreading them evenly on a lined baking sheet to prevent overlap, then roasting in a preheated oven at 350°F for about 12 to 14 minutes until golden brown. She notes that the process applies to other squash seeds as well.

Making Flavored Seeds: Cinnamon Sugar Variante

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Kayla takes her roasted butternut squash seeds a step further by creating a cinnamon sugar coating. After rinsing and drying, she tosses the seeds with a small amount of avocado oil, sea salt, brown sugar, and a mixture of monk fruit and maple syrup for sweetness with lower carbs. A dash of cinnamon adds warmth, and the coated seeds are baked at the same temperature for 10–12 minutes, resulting in a sweet and crunchy snack perfect for festive occasions or a healthy treat.

Creating Homemade Pumpkin and Butternut Squash Purees

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In addition to roasting seeds, Kayla demonstrates how to prepare smooth purees from pumpkin and butternut squash. She recommends baking both flesh side down at 400°F, with pumpkin taking approximately 30–40 minutes and butternut squash taking 45–60 minutes, depending on size. The key indicator of doneness is when you can pierce the flesh effortlessly with a fork.

Once cooled slightly, the pumpkin skin is peeled away, and the flesh is roughly mashed with a potato masher. An immersion blender is then used to achieve a silky smooth texture, though a food processor works as well. The purees are stored in glass containers in the fridge for up to a week and can be used in various recipes, from pies and desserts to pancakes and chia pudding.

Versatile Uses and Storage Tips

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Kayla emphasizes the versatility of these homemade purees, which serve as excellent alternatives to canned options. The roasted seeds, on the other hand, can be stored in mason jars at room temperature for a week. Whether enjoyed plain or flavored, they make a crunchy, satisfying snack. The cinnamon sugar version offers a sweeter twist suitable for snacking or topping oatmeal, yogurt, and salads.

Final Thoughts and Encouragement to Get Creative

Wrapping up, Kayla encourages viewers to have fun experimenting with different flavor combinations for their roasted seeds. She advocates for zero waste cooking, making the most out of pumpkin and squash ends, and creating nutritious, homemade snacks and ingredients with minimal effort.

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She invites viewers to like the video if they found the tips helpful, share their own creations on Instagram by tagging her, and subscribe for more healthy recipes and lifestyle advice. The emphasis throughout is on simple steps, clever use of kitchen tools, and the satisfaction of turning leftovers into delicious, health-conscious treats.

Conclusion

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This comprehensive guide by Kayla highlights that roasting pumpkin and squash seeds is an easy, rewarding process that promotes food waste reduction and enhances your snacking options. Paired with homemade purees, these recipes open a world of culinary possibilities, encouraging a more sustainable and health-focused kitchen routine. So next time you carve a pumpkin or prepare a squash, remember: every part can be part of a tasty, nutritious adventure.

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Healthy Hot Chocolate: Three Delicious and Nutritious Recipes

As the cozy chill of winter settles in, there’s nothing quite like a warm mug of hot chocolate to comfort and delight. Recognizing this, popular content creator Kayla has shared her favorite ways to make homemade hot chocolate that are not only indulgent but also healthier alternatives to store-bought mixes. With minimal ingredients and simple techniques, she demonstrates three different ways to enjoy this classic treat—each tailored to different tastes and health goals.

Why Make Hot Chocolate at Home?

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Kayla emphasizes the importance of knowing what goes into your food, pointing out that many pre-made mixes are loaded with unnecessary additives and preservatives. Homemade hot chocolate, on the other hand, boasts a creamier, richer flavor, and can be customized to suit dietary needs. Plus, batch prepping allows you to enjoy this comforting beverage throughout the week with ease.

The Foundations: Choosing the Right Milk

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A versatile aspect of her recipes is the choice of milk. Whether plant-based options like almond, cashew, or oat milk, or traditional dairy, Kayla recommends adjusting based on personal preference. For added creaminess, mixing almond milk with full-fat coconut milk can elevate the texture. When using canned coconut milk, she suggests mixing the cream and liquid beforehand, as separation can occur.

1. Traditional Hot Chocolate: Rich, Decadent, and Chocolatey

Ingredients:

• 3 cups milk (dairy or plant-based)

• 2.5 tbsp cacao or cocoa powder

• 3 oz semi-sweet/dark chocolate (preferably 50-70% cacao, chopped)

• 2 tbsp maple syrup (or honey, agave, monk fruit)

• Pinch of sea salt

• Optional: 1/4 tsp vanilla extract

Method:

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In a saucepan over medium heat, whisk together milk and cacao powder until lumps dissolve. Add chopped chocolate and continue whisking to melt it fully. Sweeten with maple syrup and a pinch of salt, then stir for about 4-5 minutes until the mixture is smooth and creamy. For extra flavor, a splash of vanilla enhances the richness.

Serving:

Pour into mugs and top with dairy-free whipped cream, a sprinkle of cacao powder, and a cinnamon stick for stirring. The thick, creamy consistency makes this version a real treat, perfect for special occasions or when craving something indulgent.

2. Light and Lighter: Hot Cocoa for Every Day

Ingredients:

• 3 cups almond milk

• 3 tbsp cacao or cocoa powder

• 3 tbsp maple syrup

• Pinch of sea salt

• Optional: 1/4 tsp vanilla extract

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Method:

Combine all ingredients in a saucepan over medium heat, whisking until smooth and heated through. This version uses no chocolate bar, making it lighter in texture and calories but equally satisfying.

Serving:

Top with marshmallows, cacao powder, and a cinnamon stick to enhance flavor. It’s an ideal everyday chocolate drink that satisfies cravings without feeling too heavy.

3. Hormone-Boosting Hot Cocoa: Nourish and Energize

Ingredients:

• 1.5 cups almond milk

• 1.5 cups full-fat coconut milk

• 3 tbsp cacao powder (preferably sourced from low-contaminant regions)

• 3 tbsp maple syrup

• Pinch of sea salt

• 1/2 tsp Ceylon cinnamon

• 1/2 tsp ashwagandha powder

• 1.5 tsp maca powder

• Optional: collagen peptides or other protein powders

Method:

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In a saucepan, whisk together almond milk, coconut milk, cacao powder, syrup, salt, cinnamon, ashwagandha, and maca. Heat over medium, stirring for 4-5 minutes until well combined and hot. If using collagen or protein powder, blend into the mixture for added thickness and nutritional benefits.

Serving:

Top with dairy-free whipped cream, cacao nibs, and a star anise for a flavor and aesthetic touch. This version supports hormone health, boosts energy, and offers a nourishing afternoon pick-me-up.

Tips and Ingredient Choices

Kayla highlights the importance of quality ingredients, especially cacao powder, noting that heavy metals can contaminate some brands. She recommends sourcing cacao from non-volcanic areas to minimize this risk and provides links to her preferred brands.

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Make-Ahead and Storage Tips

All three recipes yield three servings, which can be stored in the fridge and reheated as needed. This makes preparing in advance a convenient option, especially during busy weeks or for entertaining guests.

Final Thoughts

Whether you prefer the richness of traditional hot chocolate, a lighter hot cocoa, or a nourishing, hormone-supporting version, Kayla’s recipes prove that comfort can be healthy without sacrificing flavor. Each recipe can be customized with your favorite toppings and spices, making every mug a little bit of cozy heaven.

Call to Action:

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Kayla invites viewers to try these recipes, share their favorites, and tag her on social media. Her goal is to inspire healthier eating habits while still enjoying the foods we love. So, grab your ingredients and get ready to indulge in a warm, homemade cup of goodness—your taste buds and body will thank you.