I’m impartial when it comes to which winter squash to love best. I love them all. Mashed into purées, softened in broth and blended into soups and chowders, floating in rich bean chilis, stuffed and baked, and roasted and melted into pizza. A bowl of sage-y, cheesy, winter squash and pasta? I’ll tuck right in, thank you.
I especially love that winter squashes of all stripes come with their very own bonus snack built right in. We grew up roasting pumpkin seeds on the night that we carved our jack-o’-lanterns, but there’s no reason not to toast up the seeds from all of your squash guts all season long.
Start by scooping.
Rinse and dry.
Add oil, salt, and spices.
Cooking time will vary a bit depending on the variety and size of the seeds you use, so a watchful eye is helpful, but in general, I follow the same basic “recipe” when I make my favorite seasonal snack.
Roasted Squash Seeds
+ Preheat the oven to 350 degrees Fahrenheit.
+Remove seeds from the squash. (I happen to think an ice cream scoop is the very perfect tool for the job, but any sturdy spoon would work.)
+ Make your best effort to rinse the seeds and remove the largest pieces of stringy pulp. Try not to be perfectionist about this step—a little roasted pulp will only make things yummier.
+ Pat the seeds dry with a clean dishtowel.
+ Toss in olive oil and few pinches of salt (or about a million other yummy things you can think of) and spread evenly on a sheet pan to roast for ~20 minutes until crisped up, but not burned.
For these seeds, I added a sprinkle of cinnamon and a sprinkle of cayenne pepper, along with a tablespoon of maple syrup and salt. The result was a caramelized sweet and salty (and just-a-little-bit spicy) snack. What are you favorite roasted seed additions?
Other fall-ish foods from the archive:
Decorating with edible gourds, right this way.
Hi ..I don’t know if this will work or help..I know it looks amazingly dull..but it is also amazingly effective for tent camping..compact ..easily organized at home and them just ..slipped out of the way..thank you for your time..
I am working on a gift here..not really crazy.
Hey Cynthia, I’m stumped. I imagine you can find drawers like these at places like the Container Store or even Target, but I don’t think I ever directed anyone to these. We don’t use these guys ourselves! Good luck!
Yum! I make a ton of squash dishes (this is one of my favorites: http://whiteonricecouple.com/recipes/spaghetti-squash-sausage/) during the fall and winter, but I’ve actually never roasted the seeds! Definitely trying this next time 🙂
Yummm, just happened to do this over the long weekend! Roasted a pie pumpkin (which promptly became pumpkin macaroni & cheese and pumpkin cinnamon rolls) and then roasted the seeds with olive oil, salt, and chopped herbs from the garden. Voilà!
I love roasted pumpkin/squash seeds, but I would never have thought of putting maple syrup on them. Great idea!
I have a question that’s only semi-related. I noticed that, in this post and others, you use dish towels for things that others would use paper towels for. I have flour sac towels that I love and use, but I cannot get the stains out of them without bleach, which I’d rather not use. How do you get the stains out of your dish towels?
Ha, I don’t use bleach either. I guess I just embrace the little reminders of past projects and really think of my dishtowels as hardworking implements and not something to worry about! That said, my towels are definitely not pristine, but they’re not really terribly stained either. Just got this very towel back from the laundry and it’s good as new!
If you are lucky enough to do your own laundry, wash your kitchen towels weekly in hot water, with a scoop of borax or oxygen bleach added to the drum, and they’ll do beautifully! I keep a little basket hanging on a hook in the kitchen and toss the dirty ones in at the end of each day.
if you have the ability to hang your whites in the sun it’ll do a good job of whitening your whites!
We’re big garden people so fall squash is never ending and yummy! My favorite seasoning for roasting squash seeds of all types is coriander+cumin+cayenne pepper+salt.
I LOVE pumpkin and squash seeds. In fact, that’s my main motivation for buying gourds in the fall 🙂 the decoration and flesh are just nice byproducts 😉
MY FAVORITE seasoning is to use the Chex Mix seasoning — onion powder, garlic powder, butter, and I think it’s the Worcestershire that really seals the deal. Nice add-ins to actual Chex Mix, too.
And another tip! Boiling them before roasting them helps with the texture!
(I blogged a recipe here! http://www.thekriegers.org/2014/11/forget-everything-you-ever-thought-you-knew-about-roasting-pumpkin-seeds/)
So great! I know lots of people boil first, but I’ve never felt the need! How do you think it changes the texture?
it takes away a bit of the chewiness of the shell. definitely not necessary, but a good step if you have time. i’ve also heard that it’s important (after boiling) to let them dry for 24 hrs. i never do that. who knows, maybe there’s a level of deliciousness we can’t even imagine 😉
I’ve never made this… funny because I have done roasted pumpkin seeds.
I’m embarrased to admit I only recently found out about roasted pumpkin seeds. I’ll centainly be using these ideas this weekend! Thanks for sharing! Xo, Elsa
It’s never occurred to me to roast seeds other than pumpkin, and I have no idea why. These look delicious.
this will be the most silly question ever… but how do you eat squash seeds- I mean, do you shell them like you would sunflower seeds, or chew them whole? Aren’t they too hard and fibrous for that? I somehow managed to avoid the whole squash seed experience, despite the large quantities of actual squash that I consume. Thanks in advance!
Chew them whole! They’re crunchy and delicious!
I had the same question!! I had no idea how to eat them even though I’ve roasted them and gifted them to people, I never ate them mayself since I wasn’t sure how…. silly me 🙂
A friend taught me to roast delicata squash cut in half lengthwise with the seeds still in them. You can eat them when the squash is done.
The very best squash to use for seeds is Kakai. They are hull less and absolutely lovely.
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