Roasted Squash Seeds
Fall, the “colorful season” I like to call it. The air is crisp, the nights are getting colder, and sadly, the trees start losing their leaves 🍂. This is when I say goodbye to my open-toed sandals and replace them with ordinary shoes. My summer dresses are swapped for turtleneck sweaters.
BBQ season is on its way out and we start cooking stews, soups, and casseroles. It’s also the time of year when different types of squash are available! There’s butternut, sweet pumpkin 🎃, acorn, spaghetti, buttercup, delicata, sweet dumpling, carnival, and others.
Most of us will be making 👩🍳👨🍳 a lot of recipes with them like Butternut Squash Ham & Leek Quiche, Squash à la Canadienne, Butternut Squash Soup, Vegetable Tian, North African Vegetable Couscous, etc. Sadly, many will discard the seeds but DON’T because you can make this tasty snack… Roasted Squash Seeds!
They’re so delicious, super easy to make and nutritious 💚 so why throw them in the compost? Almost all types of squash seeds contain protein, fiber, iron, calcium and magnesium, vitamin C plus healthy fats, and much more.
With their nutty taste, these Roasted Squash Seeds are a nice crispy snack to munch on. They’re fun to make because you can be creative with the seasonings to match the occasion or the dish you’ll be serving them with. They can be a lovely garnish as well 😉.
After separating the pulp from the seeds, the drying process is what takes the most time! It normally takes a good 4 hours ⏰. What I like to do after patting them dry with paper towels is to transfer the seeds onto a clean dish towel, spread them out into a single layer and leave them there for a few hours.
As mentioned earlier, the choice of seasonings 🥫 depends on what you feel like or for the purpose you’ll be enjoying them. It can be seasoned salt, cayenne pepper, chili powder, pumpkin pie spice, chai masala powder, smoked paprika, curry powder, etc.
After you decide which one you’ll be using, pour on some grapeseed oil although you can use other ones, stir to coat, add the seasoning of your choice and toss well. Spread them evenly on a baking sheet lined with parchment paper and roast in the oven for 20 minutes ⏳… voilà!
These are a gift 🎁 from Mother Nature so don’t waste them! These Roasted Squash Seeds are a wiser choice as they have some nutritional value to them not like other snack foods such as potato chips. Have fun with your seeds and make this healthy recipe this fall.
Bon Appétit! 🍽
Here are more delicious snack recipes for you to try… 😀
– Paçoca
– Homemade Cracker Jack
– Onion Chip Dip
– Mendiants
– New Orleans Beignets
– Apple Turnovers
– Grandma’s Crunchie Bars
and for even more snack recipes 🍬🍭, click on this link… Recipe Category • Snacks
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Roasted Squash Seeds
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Ingredients
- 2 cups squash seeds, dried
- 1 tbsp. grapeseed oil, or as needed tips & tricks
- 1/4 to 1/2 tsp. spice of your choice (pumpkin pie spice, seasoning salt, chili powder, smoked paprika, etc.), or to taste
Directions
- After cleaning the squash, transfer seeds and pulp to a bowl and fill it to the top with cold water.
- Swish them around until the seeds and pulp separate – if there’s some attached to seeds, separate with fingers.
- Transfer the seeds onto a paper towel, spreading them out in a single layer. Pat them dry if needed.
- After a couple hours, transfer them onto a clean dish towel, spreading them out into a single layer and let them dry for another 2 hours.
- Preheat oven to 300ºF and line a baking sheet with parchment paper; set aside.
- When the seeds are dried off, drop them into a bowl and drizzle on some grapeseed oil or any other flavorless oil; stir to coat.
- From here, use any spices of your choice, or seasoning salt.
- Scoop them up onto the prepared baking sheet and spread the seeds out into a single layer.
- Transfer them to the preheated oven and bake for 20 minutes or until golden brown. Allow to cool before serving.
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