This homemade alternative flour is a great way to use up leftover squash and pumpkin seeds. Dehydrating leftover squash and pumpkin seeds in the oven leaves them just dry enough to blitz them into a multipurpose, protein-rich flour meal that highlights their nutty, sweet, and lightly vegetal flavor. Stir it into the Spicy Squash Seed Sprinkle, or add to baked quick breads, cookies, or biscuits.

Anna Theoktisto
November 2021


Recipe Summary test

10 mins
1 hr 10 mins
Makes about 1 3/4 cups


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 250°F. Line a large rimmed baking sheet with parchment paper. Pat rinsed squash seeds dry. Place seeds in a single layer on prepared baking sheet. Bake in preheated oven, stirring every 15 minutes, until seeds are dry, about 30 minutes. Let seeds cool completely, about 30 minutes.

  • Working in batches, place cooled seeds in a coffee grinder or a high-speed blender. Process until a fine powder forms, about 2 minutes. Sift powder through a fine wire-mesh strainer to remove any larger pieces. (These larger pieces can be processed again.) Repeat process with remaining seeds. Store flour in a sealed container in refrigerator up to 2 months.