|Roasted Seeds from One Butternut Squash|
Recipe by Robin and Mom
Here’s a simple recipe for roasting the seeds from my last post’s baked squash. I’ve seen recipes that use oil or cooking spray, but without oil the seeds get crisp and cook faster. I use sea salt, but you can eliminate the salt if you prefer. You can bake them in the oven along with the squash if you like.
I learned this method from my Mom. She used to roast our Halloween pumpkin seeds this way. Pumpkin seeds are chubbier, so likely take a few more minutes to bake than the smaller squash seeds. Any squash seeds can be baked: butternut, acorn, kobocha, and other winter varieties.You’ll probably find that you prefer certain squashes. My favorite squash seeds are from butternut squash.
Do set the timer. I have forgotten seeds in the oven more than once. Even if they don’t burn, when overdone the taste is compromised, and the kitchen doesn’t smell very good afterwards.
Seeds from Winter Squash
Preheat oven to 350 degrees F.
With hands, separate seeds from the fibers that held them in the squash. Place in bowl of water and swish them around, separating as much of the orange stuff from the seeds as possible. Pour off the water and repeat. Rinse again in colander if needed.
Pat with kitchen towel to dry off. Seeds don’t have to be completely dry, but you want to avoid putting large drops of water into the oven with them.
Put seeds on cookie sheet. Sprinkle with sea salt.
Roast for 5 minutes in the oven. They should look very lightly browned. Larger squash seeds might take another 3 minutes or so.
For maximum crispness, eat within a few hours.