Fall squash season is upon us! Whether you prefer butternut, acorn, delicata, hubbard or another type of squash, they all have one thing in common: a tangle of fiber and seeds at their core. With just a few extra minutes of prep while you’re breaking down a squash for another recipe (soup or a grain salad, perhaps), you can salvage those seeds and turn them into a tasty snack!
Not only is this practicing resourceful, end-to-end cooking, but it’s maximizing the nutritional value of the squash itself. Its seeds are packed with protein, vitamins and antioxidants and they develop a nice, nutty flavor with a minimal addition of oil and seasonings. They work wonderfully as a garnish to soups, salads and other savory dishes, adding a little pop of flavor, texture and nutrition, however you choose to use them!
Roasted Pennsylvania Squash Seeds
|Prep Time||Cook Time||Total Time|
|15 min||12 min||27 min|
- 1 local squash, cut in half
- Olive oil, to taste
- Salt, to taste
- Your favorite spice or seasoning blend, to taste (we like curry, Cajun spice blends, or chili powder)
- Preheat the oven to 350°F.
- Scoop the pulp and seeds from the middle of the squash and place in a bowl. Separate out the seeds and put them into a colander, leaving the pulp behind.
- Rinse the seeds under cool water to remove any pulp, then spread in a thin layer across a paper towel. Using another paper towel, gently pat them dry.
- Put the dry seeds into a bowl and toss with a liberal amount of olive oil, until they’re all coated. Sprinkle with salt and toss again.
- Sprinkle on the spice or your seasoning blend of choice.
- Spread the seeds out on a non-stick baking sheet in an even layer, and bake for approximately 15 minutes, shaking the pan occasionally.
- When the seeds are toasted and crispy, remove them from the pan and allow to cool. Store them for up to 5 days in an airtight container.
- Photo and recipe: Dish Works