Friday, November 12, 2010

Foodie Friday: Roasted Squash Seeds (Any kind!)

I've been wondering for a while why it is that people only seem to roast pumpkin seeds. (Have you ever though about that?) I think the answer is: pumpkins have lots of seeds, so it's actually worth the work of sorting and saving them for roasting.

We haven't gotten any pumpkins this year, but I've made both acorn and spaghetti squash recently. So, I decided to save the seeds from all the squash I cooked for about a week, so I could try my hand at roasting them and see if they were any good.

I did my seed sorting after the squash was already cooking, to maximize the (little) time I had. I removed all of the pulp, then washed them and dried them on a paper towel. I stored them all together in the refrigerator in a glass dish, adding to it as I got more. I ended up with a little more than a cup of seeds from one acorn squash and two spaghetti squash, which I thought was certainly enough for a trial run. I threw everything together pretty quickly, because Daniel was napping and I wanted to get them in the oven before he woke up.

You will need (measurements are approximate): 
1 cup squash seeds, washed and patted dry
1 Tablespoon olive oil (or your favorite kind of oil)
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
  • Toss the seeds with the olive oil and spices.
  • Spread evenly on a baking sheet.
  • Bake at 350° F for 45 minutes to an hour, stirring every 15 minutes. (This depends largely on the size of the seeds you have, as well as how dry they are before you put them in the oven. Just keep an eye on them and they'll be great!)
  • Snack away!
I've always really liked roasted seeds when they're still warm from the oven, so I ate a big handful as soon as they were done. I don't want to toot my own horn (especially because this was so simple and easy) but, these were some of the best roasted seeds I've ever had. They—not surprisingly—tasted a lot like pumpkin seeds. I'm so glad I tried this!



Linked up at Vegetarian Foodie Fridays at Breastfeeding Moms Unite!, Friday Food at Momtrends, Food on Fridays at Ann Kroeker, Friday Favorites at Simply Sweet Home, and Recipe Swap at Prairie Story.

3 comments:

  1. They are also healthy! My husband likes to buy them, but it would be even better if we roasted them ourselves! It could be a fall tradition.

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  2. Those do look good! I love pumpkin seeds and it had never occurred to me to use other types of seeds. We don't eat spaghetti squash much around here. I love it (with some pesto!) but I'm the only one. We had dozens of pumpkins we got for free and were using for puree and I froze those seeds so I might have to try this! Usually I just use Nature's Seasons or something.

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  3. It went against so much of what I believe in saving and eating foods instead of letting things go to waste but I was so tired over Halloween I just composted ours. Maybe if I am lucky thought when I spread the compost on our garden one of the seeds will germinate and we'll have a pumpkin plant.

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