Drumroll, please, for the last of my #FabulousFallBounty recipes! (There other two are here and here.) I’ve saved possibly the easiest for last in these Savory Roasted Squash Seeds. This recipe is more like a guideline (please channel your inner Captain Jack Sparrow as you read that).
Essentially, it’s: 1 cup squash seeds + 1 teaspoon oil or butter + 1 teaspoon spices + 15 minutes in the oven. That’s it. I used a spicy-ish blend with cumin and chili powder, but you could skew this more Italian, just use salt and pepper, or even go sweet with sugar and cinnamon.
They are a super healthy snack with a consistency that reminded me of popcorn. We passed them around on game night, and they were perfect (with napkins to wipe off buttery fingers).
Savory Roasted Squash Seeds Notes
The main challenge for me was cleaning the squash seeds. I used a spoon and some elbow grease to make sure I completely scraped them out of the squash (I used the butternut from the curried soup recipe). Then I popped them in a colander and tried to rinse off the pulp, but I did have to use my fingers to pick off the more stubborn bits.
After that I dried them off with paper towels. If you have more time, you can just spread them on the baking sheet and let them dry overnight.
Based on this recipe by Rita1652.
1 cup cleaned squash seeds
1 teaspoon olive oil or melted butter
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon chili powder
1 teaspoon spice mix of your choice
Preheat the oven to 350F.
Mound the seeds on a baking sheet. Toss with oil and spices.
Bake 15 minutes or until seeds are golden and starting to make popping noises.