I used a squash the other day for a meal and as I was scooping out the innards I thought about how much I love roasted pumpkin seeds… but how I haven’t had them in forever because I’ve been too lazy to carve a pumpkin the last couple years. It’s a lot of nasty gunk for some seeds. Plus we didn’t hand out candy this year (we were gone Halloween night) and that’s pretty much an invitation to get any pumpkins you have sitting out totally smashed. But squash seeds must be roast-able too, right?
RIGHT. I liked these more than pumpkin seeds, probably because they’re smaller so there’s even more salt on each one. Little crunchy salt nuggets, that’s what these are. So dang delicious!
Roasted Squash Seeds
Scoop out the seeds and guts from the squash. I use a grapefruit spoon, as the serrated edge works well. Separate out the gunk from the seeds as best you can. Try not to think about the stringy lumpy wetness on your hands.
Rinse the seeds well, continuing to toss out squash “gunk.”
Toss the seeds in a little bit of olive oil (maybe a 1T., or more depending on how many seeds) and salt (to taste). Get crazy and add seasonings! Spread seeds on a cookie sheet and bake at 400 for 15 minutes, or until seeds are browned and popping.
Let cool and gobble up!
This was a little squash so it only made a tiny jar of seeds. But what delicious seeds they were!
Now I have to find a really good squash recipe so I can make more seeds. So far I like the seeds more than I like the squash.
What’s your favorite squash recipe?