Roasted Butternut Squash Seeds

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Yesterday, before I made my Honey Bourbon Butternut Squash Soup, I saw Amy’s post on She Wears Many Hats for Toasted Pumpkin Seeds. As soon as I saw those yummy squash seeds I was reminded that I needed to save them and cook them up for a little snack. The seeds are one of the lovely pleasures of Winter squash and pumpkins. They make the perfect sweet or salty snack depending on how you prepare them. I prefer mine savory. Yield: About 1/2 Cup Roasted Seeds

  • INGREDIENTS
    Seeds from 1 Butternut Squash* (about 1/2 Cup)
    1 Tsp Paprika
    1/2 Tsp Ground Cardamom
    1 Tbsp Sesame Seeds
    Dash Ground Ginger
    1/2 Tbsp Olive Oil
    1 Tbsp Butter, melted
    Fresh Ground Sea Salt, to taste

    *You can also use Pumpkin Seeds or other Winter Squash seeds, basically any kind of edible gourd with large seeds. You can use spices of your liking in place of the ones suggested here.

    DIRECTIONS
    1. With a knife or fork, scrape Squash Seeds free from squash flesh. They should break free pretty easily. Scrape into a colander so you can rinse thoroughly to remove slimy texture of squash (ensure holes in colander aren’t too big or you’ll lose your seeds). Wash thoroughly, place on a folded paper towel on a plate to soak up excess water, remove wet paper towel and allow to dry on the plate. It usually takes a couple of hours.
    2. Preheat oven to 375 degrees. Once seeds are dry toss in a small bowl with Paprika, Cardamom, Sesame Seeds, Ginger, Olive Oil, Butter and Salt. Cover a baking sheet with aluminum foil or parchment paper. Spread seeds onto baking sheet evenly in a single layer.
    3. Roast for 12-15 minutes until seeds are golden and ingredients are mostly dry. Toss seeds twice during cook time to ensure even cooking. Watch the seeds closely to ensure they don’t burn. Remove from oven. Serve warm, or snack on them cold in days to come. Enjoy!

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