Crunchy, tasty and free

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.)
Share Button

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge