One of the things I love about our region’s colder seasons is the food, with winter squash ranking high on my list of favorites. It shows up on our menus several times a week: in bakes and mashes, in soups and salads, in casseroles and pasta dishes, in baked goods and desserts – the possibilities are endless. Because we eat so much squash, we also get to enjoy a lot of Roasted Squash Seeds.
Roasted Squash Seeds are crunchy and nutty tasting and work as a snack, appetizer or garnish. The basic recipe below calls for olive oil and Kosher salt and it’s delicious, but squash seeds can be seasoned to fit any craving: sweet, salty, spicy, etc. For a different flavor, infused oils work well – garlic or onion is tasty. I frequently use homemade herb and spice blends, and I love squash seeds dusted with smoked paprika. Commercial blends like Tajin (chili peppers, lime and sea salt) or Creole Depot Seasoning (herbs and spices) are fantastic, too. For a sweet snack, cinnamon and sugar is nice. Add whatever spices and flavors make you happy.
You can roast seeds from any type of winter squash (acorn, butternut, delicata, dumpling, hubbard, pumpkin, spaghetti, etc). Please note that summer squash seeds (yellow squash, zucchini, etc) will not work for this recipe. My photo shows one cup of seeds from a spaghetti squash, and I have it listed as two servings (sharing is caring!). But ultimately, the yield depends on the variety and size you choose. Simply adjust the oil and salt measurements in my recipe according to your amount.
Remove the seeds from the squash and place in a colander. Rinse them and separate them from any remaining pulp. Pat the seeds dry with a paper towel, then spread them in a single layer (this keeps them from sticking together) on a dry towel or drying screen. Let them air dry for an hour or more.
Put the dry seeds in a bowl, then add the olive oil and stir until the seeds are evenly coated. Add the salt and/or your preferred seasoning and toss until well mixed.
Place seeds on a baking pan lined with parchment paper, foil or a reusable baking mat, once again being careful to arrange them in a single layer.
Bake at 275 degrees Farenheit for 10-15 minutes until they start to brown. You may hear a few seeds pop; that is okay. BUT, do not leave these seeds unattended in the oven; once they start to brown they cook very quickly and could easily burn.
Remove from heat, serve when cool. Store in an airtight container for up to a week.
