Toasted Butternut Squash Seeds


So I’m about 5 months preggers now and my desire to consume food still remains bafflingly (is that a word?) mechanical versus being something I get excited about doing. The desire to make elaborate meals (or even easier ones) and then blog about it is just not there. But every once in a while I do still get a whim for something different and this was one such weekend. We had been getting CSA veggies all summer which has been phenomenal and last week was the last delivery. The last few weeks have included some delicious butternut squash which I have been busily roasting and consuming. One of the things I like to do when I have a good sized squash is to take the seeds out and roast them as you would with pumpkin seeds. The squash seeds are smaller than traditional pumpkin seeds but can be boosted by spices to flavor them up nonetheless. Here is a quick recipe which would also be good with pumpkin seeds. The measurements are not in technical terms because it depends upon the amount of seeds you harvest. I had about 1/2 cup of seeds which I placed in a salt water solution (1Tbsp salt to 1 cup water) while I cleaned and chopped the rest of the squash:

Generous pinch of garlic powder

Generous pinch of dill

pinch of sea salt

Light drizzle of olive oil

Take the seeds out of the salt water – mine sat in there maybe 15 minutes – you can leave them in for a while but I wanted to consume them ASAP so I drained them as well as a could and laid them out on a sheet of tin foil atop a baking pan. The oven was set at 375 so I could roast the actual squash while the seeds also cooked. I spread the seeds out in as flat a layer as I could and then added the olive oil. Just enough oil to lightly coat each seed so that the seasoning sticks to it. Then I sprinkled the garlic salt, dill and a touch of sea salt and laid the whole thing in the oven to cook. You should check the seeds every 5-6 minutes and give them a little stir so that they get brown all over. It took about 15 minutes or so for the seeds to get light brown all over and to be nice a dry and crispy.

There are many spice options that would work nice for this – maybe some chili powder or curry powder. It’s good to experiment and see what you can make with this tasty little snack.


One Response

  1. I love, love, love roasted squash seeds of any kind! I’ve got a pumpkin sitting on the counter in front of me and might just have to crack it open tonight.

    Congratulations on your pregnancy!


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