I roasted a couple of butternut squashes for future recipes over the weekend (then chopped & stashed them in the freezer), which means I got to enjoy one of my favorite fall treats – roasted squash seeds! They’re crunchy and salty – and basically free, because you bought the squash for the squash, right? The seeds are a delicious bonus.
Did you know you can roast seeds other than pumpkin seeds? Because really, other than carving a pumpkin for Halloween, how often do you really cook with whole pumpkins? (Okay – gauntlet thrown. I’ll try it this year. Probably one of those cute little pie pumpkins, though.)
I’ve had good luck roasting both butternut & acorn squash seeds. (And take my word for it — roasted spaghetti squash seeds are gross.) Here’s how I make them:
- Get seeds out of the gooey squash guts. I dump it all in a bowl of water and pull out as much pulp as I can. The seeds will be left behind. Strain away the water
- Heat oven to 400 (or 375 convection roast if you’ve got it)
- Mix the seeds with a small amount of olive oil (maybe 1 t. per squash’s worth of seeds)
- Spread seeds on a cookie sheet and sprinkle with salt.
- Roast 30-45 mins., stirring occasionally
- Devour! (I consider it a great accomplishment if I don’t eat them all the same day I make them.)