Hey all!
If you have ever made mashed butternut squash and tossed the seeds, don’t! This time cook the seeds!
I always loved them as a kid when we would roast the seeds of our Halloween pumpkin and since I haven’t carved pumpkins in forever I was definitely up to make some crunchy seasoned seeds from my squash.
Check out the recipe below!
Perfectly Crisp Roasted Squash Seeds
Ingredients
- 1 Squash
- 1 Tsp Oil
- 1/2 Tsp (each) Salt, Pepper + Tumeric
Instructions
- Preheat the oven to 350 degrees.
- Once you get all your seeds out of the squash (it will be enough for a few servings) put them in a colander.
- Rinse the seeds to get all the stringy insides of the squash off with cold water.
- Once you have the seeds clean put them in either a paper towel or fabric towel to get the water off. You can also leave them to dry overnight.
- Put the seeds in a small bowl, add 1 teaspoon of oil.
- Add salt, turmeric and pepper. Mix around so each seed is covered evenly.
- Put the seeds on a piece of parchment paper and pop them in the oven
- Keep in the oven for at least 20 minutes. At the 20 minute mark I suggest shaking them around checking how they look and continue cooking a few more minutes until done.