I don’t know what I did wrong but these burnt to a crisp by 10 minutes in. Remove any squash pulp from the seeds and transfer them to a fine mesh sieve. Well, if you don’t just eat them straight off the pan like me, there are quite a few ways to enjoy these crispy roasted little guys! Roasted Squash Seeds (Crispy & Delicious!). Once you’ve got your perfectly seasoned seeds, it’s time to figure out how to eat them. Add some to this baby kale salad for a fun fall element or this turmeric chicken salad for some extra crunch in your lunch! You can roast them as is, or add whatever oil and seasonings you like – we used soy sauce, salt and shichimi togarashi … Stir until they’re well combined and fully coated. Roasted Squash, Crispy Lentils, Pomegranate and Dukkah. Total of approx 25-30 minutes. This information is automatically calculated, and is just an estimate, not a guarantee. They’re the perfect fall snack! So, toss the pumpkin aside and grab another winter squash instead! The rest of the seasoning will be baked on! So delicious and not as fibrous as the pumpkin. My husband is going to love this recipe! Crispy Roasted Delicata Squash is a really easy fall side dish or snack. Almost all winter squash are great candidates for seed roasting! Roasted Butternut Squash with Cumin Seeds, Feta and Pistachios Christopher Kimball's Milk Street. Most of us are pretty familiar with this part from a lifetime of pumpkin carving. It’s a slimy process but relatively easy. We hate throwing things away. Knowing my mom, if she was going to go through that messy effort with an 8 and 6 year old, she’d get something out of it in return, namely some roasted pumpkin seeds. Will this recipe work for other winter squashes as well? It’s crispy, garlicky, cheesy, and totally delish! Let me know what your favorite seasoning is! Are there any squashes that have seeds not suitable for eating/roasting? Holiday Butternut Squash Hummus Units: Ingredients. You'll want to make sure that the inside isn't burning. This way of roasting delicata squash makes it sweet and super crispy. So sorry to hear that! Taste of Home . This site uses Akismet to reduce spam. Heathy Winter Squash Side Dish. In our life, my husband and I try to follow the mantra of “waste-not, want-not” as much as possible. Turn the cleaned seeds out onto a large paper towel and pat dry. Place seeds in a small bowl. Nutrition information is for roughly 1 tablespoon of roasted seeds. Until I was playing around with how to cook buttercup squash and decided to save the seeds, clean them off and roast them. What resulted was one of the most delicious snacking experiences I’ve had in years. When you roast them, the result is just sorta gross if we’re being honest and you’re left wanting to spit half of the seed out rather than swallow. Get a free 7-Day Kick Start when you sign up for my email newsletter, Your email address will not be published. I stood over the baking sheet on top of the oven and ate every single one of these crispy roasted seeds by myself, fully intending to save some for Ulysses but failing miserably with a capital F. I consider October 1st to be the start of winter squash season. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe. Roasted squash seeds are great as a snack or appetizer. It tastes almost like candy. Stir the olive oil and salt into the … Remove the seeds from water and dry using a paper or tea towel. I love how crispy they get! The seeds found in winter squash are a great source of fiber and protein, and they have a pleasant, almost-nutty flavor. The result: perfectly roasted, crispy pumpkin seeds. ), Carrot Ginger Dressing (Japanese Dressing), Best Broccoli Slaw (with Honey Mustard Dressing), Pumpkin Smoothie (tastes like Pumpkin Pie! I used Old Bay and olive oil and had a hard time not eating them all in one go. The seeds are done when they are crispy and easy to bite into. posted by Anjali on January 23, 2014 First of all, thank you for all your kind comments in response to my big news! You’ll be able to smell them once they’re done too. If a small amount of pulp remains attached, don’t worry, that’s fine. … Today I’m going to show you how to make delicious & crispy roasted squash seeds, using any winter squash that you might have on hand. Roasted pumpkin seeds make a healthy snack & salad topping. They are delicious! Turkey Sausage Spaghetti Squash Baked Ziti with Mushrooms and Chard When you first scoop out the seeds from any winter squash, you’ll likely still have a bit of the pulp attached (like the picture above in the colander). Reader Feedback: Have you ever cooked your squash seeds before? Roasted pumpkin seeds make a healthy snack, and are … Saved by Allegra & Christian P. 1. Crunchy and crazy good! This has worked for me with acorn, butternut, and pumpkin squash so far! Once you understand the basic method to roasting squash seeds: you can play around with the seasonings and step up your game from the simple salt and pepper in this basic recipe. This website provides approximate nutrition information for convenience and as a courtesy only. It’s just a shame that butternut squash doesn’t have more seeds! It takes at least an hour at 300 degrees. It had been a minute since I roasted any squash seeds. Store the leftover seeds at room temperature for up to 48 hours, or keep them in the fridge for a longer shelf life, up to 2 weeks in an airtight container. They are super easy to make and even my daughter approves! Thank you. Please read my disclosure and privacy policy. If you like sweet, salty, crunchy things you’ll love this recipe. I love this time of year when there are many delicious winter squash varieties in the market and they are all nutrient rich and tasty. Cook Time 30 minutes. Your email address will not be published. I made them in my toaster over, which must run a bit hot. Learn how your comment data is processed. Here's how to roast squash seeds from your favorite winter squash, like Butternut, Acorn, and Spaghetti Squash. That way you won’t burn your fingers or your mouth, either! I was intending to share them with my husband….but I ate them all myself. Now sure, I eat pepitas all the time. Prep Time 5 minutes. Remove any squash pulp from the seeds and transfer them to a fine mesh sieve. It seems that the ideal roasting time for squash seeds is no longer than 20 minutes. This Crispy Sage Roasted Delicata Squash is one of my new favorite ways to whip up a quick and healthy side dish. The smaller the seed, the more crispy and thin they roast up making them a little easier to chew. Pretty sure the last time I enjoyed a roasted squash seed was in the house I grew up in (which we moved out of when I was 9) during what I can only imagine to be a year my brother and I were successful in breaking down my mom’s resolve to carve pumpkins. You can eat squash seeds raw, but they are much more enjoyable when you roast them in the oven first. I love these for snacking! Toss/stir the seeds a couple times throughout roasting. This vegan one-tin roasted squash with dukkah is finished with a sprinkling of pomegranate seeds, making it the perfect centrepiece for a meat-free feast. They have a similar flavor as pumpkin but dare I say, are slightly more delicious! Preheat oven to 325°F. Bake for 10 minutes, then stir the seeds and cook for another 8-10 minutes. Pour the coated seeds on the prepared baking pan, and spread them out into a single layer. They are so easy to make and often just tossed out. 2. I choose to roast our seeds in the oven. Once cooked, slice in half and remove seeds. At least not in the sense you think. To clean the seeds, place them in a colander and run cold water over them. Phyllo galette with butternut squash, feta and olives. Besides being perfectly crunchy, when roasted, squash seeds sort of have a popcorn-like taste and smell to them. Simply follow the same steps as below. For sweet variations, I prefer coconut oil instead or something more neutral like avocado oil. I have never thought to do this. This roasted squash with burrata is one of my favorite fall side dishes. Wrap leftover roasted root vegetables in phyllo for a quick, crispy galette. For an average 2 pound butternut squash, I get about 1/4 cup of seeds in total. Add them to a salad for a nice savory crunch. Sauté until crispy … Average: 5. Another good seasoning is cinnamon, cumin, sea salt, and a tbsp of maple syrup! Fill the bowl with cold water and use your hands to squish the seeds together to remove the slimy pulp. Rinse them well with water. All that work for nothing. You don’t want any charred spots, just a nice even golden color. ), Use a spoon to scoop the centers out of the squash, then, Transfer the seeds to a fine mesh sieve, and, Pour the wet seeds into a towel, cover them up, and press well several times. For the longest time I only roasted pumpkin seeds until one day somebody told me to roast the seeds from the butternut squash I was making. Add them to a batch of homemade snack mix (or Scrabble, as we call it in our family). Transfer to a towel and pat dry, removing as much moisture as you can. This flavor-packed winter squash side dish is an adaptation of a recipe from “365: A Year of Everyday Cooking and Baking” by Meike Peters, an … By Aviva Romm. Sprinkling them on top of soups like cinnamon ginger kabocha squash soup or, creamy carrot soup brings a nice crunchy contrast to the smooth texture of those soups. Roasted squash seeds make a great crunchy snack when you need one, but they also make a great topping on your favorite Fall recipes! (from winter squash like Butternut, Pumpkin, or Acorn), Preheat the oven to 350ºF and line a baking sheet with parchment paper for easy clean up. We all know that roasted pumpkin seeds are delicious, but have you ever wondered if you enjoy the seeds from other varieties of winter squash? Cool completely on the pan, then serve them however you like! Butternut squash, sweet white turnips, an onion and an apple are surprisingly almost all that is needed to create a warming, sunny soup. I keep two in my oven, to make sure I know what the exact temp is inside– mine is usually off by at least 25 degrees from what the oven’s screen will tell me. Roast for 20-25 minutes until starting to lightly brown around the edges. You might want to get an extra oven thermometer to make sure your oven temperature is correct? You can learn about a bunch of the more popular varieties in my guide to winter squash but just pick whichever one you like best or are planning to use in an upcoming recipe and instead of scooping out and discarding the seeds, set them aside for later use. Required fields are marked *, Notify me of follow-up comments via e-mail. After removing the seeds from the squash, rinse with water, and remove any strings and bits of squash. Creamy Pesto Spaghetti Squash Noodles Toasted sesame seeds Fresh cilantro Sesame oil Optional toppings: Veggie dumplings Crispy tofu Steamed spinach . Take care to make sure the seeds don’t burn! Here’s a few things you can add them on top of: However you serve them, I hope you’ll enjoy this easy recipe! It comes together onto the dinner table in only 30 minutes. So, if you’re like me and like to cook with minimal oil, keep in mind that a little bit of oil in this recipe is a must. Nutrition Facts for Roasted Squash And Pumpkin Seeds (Unsalted) - Get a bar chart of the top 10 nutrients, and click to see an expanded list of over 151 nutrients, including amino acids. Try to discard as much of the pulp as possible from the get go but don’t worry if there’s still a bit attached. AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES, Turkey Sausage Spaghetti Squash Baked Ziti with Mushrooms and Chard, Garlicky Butternut Squash Noodles with Spinach and Ricotta, 1/2 cup cleaned squash seeds from any winter squash, seeds from 1 winter squash (about 1/2/ cup), cleaned. If the seeds are smaller than that of pumpkin seeds, then you will want to roast them for a shorter amount of time. Spread the seasoned seeds out onto the baking sheet in an even single layer. Remove from oven once they are a nice light golden brown (you want color but not too much!). Roast for 20-25 minutes, tossing/stirring once or twice as they cook until they start to turn golden brown. Nutrition information can vary for a variety of reasons. Whether you like acorn, butternut, spaghetti, kabocha, delicata, buttercup, honeynut, etc… all of those squash varieties are way better suited for roasting and snacking than pumpkin. Topping our soup with a few shards of crispy kale with its salty, winter sweetness helps give this soup a modern edge. Step 2: Scoop out the seeds. Place the seasoned squash seeds on a parchment lined baking sheet in a single layer. Keep in mind that the seeds will crisp up as they cool, so it’s important to be patient. Place the acorn squash slices on a rimmed baking sheet (might need 2 sheets). And if you make any modifications, I’d love to hear about those, too. You can also roast butternut squash, spaghetti squash, and acorn squash seeds. If you’ve worked with fresh squash seeds before, you know that the process is kind of a pain, for how few seeds you end up with. 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