Roasted Winter Squash Seeds Recipe

Roasted Winter Squash Seeds

Roasted Winter Squash Seeds

Halloween always brings memories of carving pumpkins and roasting the seeds afterwards. I always use the same technique, remove the stringy pulp, soak seeds in a bowl of salted water, drain and spread out on a baking sheet and bake until golden. It was only until last year did I realize, there are other ways to toast pumpkin seeds, and that was thanks to my friend Kereese who told me about her family’s recipe using Worcester sauce. They were absolutely amazing and I think after we roasted them together we just sat at the kitchen table chatting and eating them until there were only a few survivors left in the bowl.

This year, I will be making my old-fashioned version, only with a variety seeds, to spruce it up a bit. Winter squash seeds provide the variety I’m looking for. Since I’ve been cooking more and more winter squash dishes lately, I decided to harvest the seeds, and combine them with other seeds, making a roasted seed medley. The seeds I used for this recipe came equally from acorn squash, butternut squash, a white pumpkin and a sugar pumpkin. They were beautiful to blend in hues of whites, creams and sage greens. I love this time of year.

Pumpkin Patch in Wilcox, Arizona, where most of my winter squash seeds came from.

Pumpkin Patch in Willcox, Arizona, where most of my winter squash seeds came from.

One of the few winter squash seeds used, sugar pumpkin.

One of the many winter squash seeds used, came from a sugar pumpkin.

Raw winter squash seeds, all varying in size and color.

Raw winter squash seeds, all varying in size and color.

Ingredients

  • Seeds from 3-4 winter squash (Exact amounts vary with each squash. I used seeds from a butternut and acorn squash and a white and sugar pumpkin).
  • 1 teaspoon salt
  • 1 cup of water

Directions

Preheat oven to 350 degrees. Rinse seeds under cold water. Remove and discard stringy pulp. Soak seeds in a bowl of water with one teaspoon of salt for five minutes. Drain. On a baking sheet, lightly grease pan with olive oil or spray. Pour and spread out seeds evenly onto baking pan. Bake for 25-30 minutes, or until lightly golden (you’ll hear one or two pop when they are done).

Print Friendly

4 Comments

  • Janet
    Posted October 30, 2009 at 4:19 PM | Permalink

    Hi Eliza,

    What oven temperature do you use?

    Thanks :)

  • Posted October 30, 2009 at 4:48 PM | Permalink

    Hi Janet!

    Thanks for catching that! 350 degrees :)

  • Kathy
    Posted November 9, 2009 at 1:46 PM | Permalink

    How long do you soak the seeds?

  • Posted November 9, 2009 at 2:27 PM | Permalink

    Hi Kathy – they should soak for 5 minutes. Enjoy!

Post a Comment

Your email is kept private. Required fields are marked *