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About the Recipe
Whether you’re making your favorite butternut squash soup or a Thanksgiving pumpkin pie, you’ll have to discard the seeds. But instead of throwing them into the garbage, you can easily turn the seeds into a nutritious and budget-friendly snack! Roasted squash seeds are great for eating by the handful and are perfect toppings for salads or soups.
Ingredients
1 squash (any winter squash variety)
1 tablespoon salt
2 tablespoons melted butter, or olive oil
Preparation
Cut the squash in half. Gather seeds from squash, separating them from the stringy flesh, and place them in a colander and rinse thoroughly
Once clean, spread the seeds out in an even layer on a towel and allow to dry. Seeds can be patted dry, but they’ll roast better when they are completely dry. Drying can between 30 minutes and several hours.
Position a rack in the center of the oven and heat to 275 F. Toss the dry squash seeds with salt and butter and place in a single layer onto a baking sheet lined with aluminum foil or parchment paper. Place in the oven and bake until the seeds begin to turn golden, 15-20 minutes
Allow to cool for 5 to 10 minutes. They become more crisp as they cool.
Flavor Options:
Add seasoned salts, such as garlic or onion slat, in place of regular salt
Give your seeds a flavorful kick by adding any ground spice or dried herb, such as black pepper, cayenne, cumin, curry powder, or smoked paprika.
Give your seeds a sweet kick by roasting them in honey
For every cup of seeds, use 1 1/2 Tbsp honey. Warm honey in microwave (5-10 seconds) and pour over squash seeds.
Sprinkle with paprika, cayenne, and a pinch of salt for a sweet and spicy kick
Bake honey roasted seeds for 30-40 minutes until seeds and honey are a deep golden brown, stirring every 10 minutes to avoid burning.
Recipe from The Spruce Eats