Homemade nut butter

I’ve not been eating nut butter on this Whole30, for two reasons; it’s extortionately expensive out here for a tiny jar imported from Cornish manufacturers in the UK, and I tend to eat peanut butter straight out of the jar normally, which as far as I’m concerned is not a hugely healthy habit. So I decided just to avoid it for this Whole30, as it’s not very Charlie-compliant. However, I’m now on day 28, and I have a surplus of roasted pumpkin / squash seeds kicking around. Pumpkin and squash are mega cheap out here, so we eat them on a fairly regular basis, even before this whole30; roasted, mashed, wedges etc. But what to do with the seeds that usually just get scooped out and thrown in the bin? I am my father’s daughter after all, and I hate seeing food go to waste. Somewhere I have some nice fat pumpkin seeds in an envelope to try growing when the weather cools down again, but I decided this batch were going to be turned into something yummy. Niall was given the task of deciding between me simply roasting them and leaving them as snacks & salad toppings, or combining them with cashews and almonds and trying to make some homemade nut butter. He went for the nut butter option. So this is how it went!