Thursday, November 10, 2016

Roasted Winter Squash Seeds

I can't tell if I like the seeds of winter squash more, or the actual squash. I think it's pretty even. The seeds though, perhaps because there's less seed to squash ratio, are a huge hit around here. Recently I've been cooking squash and prepping some for our freezer. That means we're lucky to also have lot of seeds. I roasted these with salt and my Creole seasoning blend, which you can find in my Jambalaya post. 



My favorite seeds are probably butternut squash seeds, which is sad because I feel that butternut has the least amount of seeds! The one's pictured are pumpkin. We've been eating a lot of delicata squash so those seeds will be yummy to have.
I hope you are having a wonderful fall season. Thank you for visiting Give Peas A Chance. Stop by my facebook page and let me know your favorite fall recipes!

Roasted Winter Squash Seeds

Squash seeds, washed and dried*
Olive oil, avocado oil, ghee, your favorite oil
Seasonings: Creole, curry, salt and pepper, cinnamon sugar, bacon grease and black pepper,  whatever your favorite blend is.
  1. Heat oven to 325 degrees.
  2. Toss seeds with a little oil to lightly coat.
  3. Season as desired.
  4. Spread out onto a baking sheet in one layer.
  5. Roast in the oven stirring occasionally until golden brown.



Washing the seeds:
I find it easier to put the seeds in a bowl and rub them to get the stringy stuff off. Then I fill the bowl with water. The seeds rise to the top and I skim them off the top. The stringy stuff usually sinks.
Drying the seeds: I dry the seeds on a clean paper towel. Sometimes I won't dry them and just roast them while wet. This is an oiless way to roast, the seasonings stick to the seeds because of the water and stay on fairly well. But there isn't that pretty color you get from the oil browning it.


Happy Fall Y'all!
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