Roasted Squash Seeds With Variations Recipes

ROASTED SQUASH SEEDS

Steps:

• Preheat oven to 325°F. Line a baking sheet with parchment paper.
• Place seeds in a small bowl. Add olive oil, salt and pepper and stir to combine.
• Spread the seasoned seeds out onto the baking sheet in an even single layer.
• Roast for 20-25 minutes until starting to lightly brown around the edges. Toss/stir the seeds a couple times throughout roasting.
• Remove from oven once they are a nice light golden brown (you want color but not too much!). Let cool a few minutes before eating.

ROASTED SQUASH SEEDS

Steps:

• Preheat oven to 300 degrees. Toss together all ingredients and spread mixture in a single layer on a parchment-lined rimmed baking sheet. Bake, stirring every 15 minutes, until seeds are crisp and pulp is caramelized, 50 to 60 minutes. Let cool completely before serving. Squash seeds can be made up to 1 week ahead and stored at room temperature.

ROASTED SQUASH SEEDS (WITH VARIATIONS) RECIPE

Steps:

• Gather the ingredients.
• Cut the squash in half lengthwise. Gather seeds from squash, separating them from the stringy flesh, and place them in a colander . Rinse the seeds thoroughly in a colander and pick away any excess squash flesh still clinging to the seeds.
• Once clean, spread the seeds out in an even layer on a clean kitchen towel or paper towels and allow them to dry. Seeds can be patted dry, but they roast much better when they are completely dry. This is a good step to reach before you continue to prepare the main flesh of your squash in whatever recipe you prefer. The seeds can be allowed to dry for 30 minutes to several hours before you go on to the roasting step.
• Position a rack in the center of the oven and heat to 275 F. Toss the dry squash seeds with salt and butter and place in a single layer onto a baking sheet lined with aluminum foil or parchment paper . Place in the oven and bake until the seeds begin to turn golden, 15 to 20 minutes.
• When you remove them from the oven, agitate the pan a bit to loosen them. Allow them to cool for 5 to 10 minutes before serving as they will become crisper as they cool.

ROASTED BUTTERNUT SQUASH SEEDS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Clean pumpkin seeds so there are no strings or pulp attached to them. Pat dry or let air dry in a strainer.
• Spread seeds in a single layer on the prepared baking sheet. Drizzle seeds lightly with olive oil and stir to coat evenly. Sprinkle lightly with chili powder and sea salt.
• Bake, stirring every 5 minutes, until just slightly golden, about 15 minutes. Remove from oven and allow to cool.

ROASTED WINTER SQUASH SEEDS

Steps:

• Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper or aluminum foil.
• After removing the seeds from the squash, rinse with water, and remove any strings and bits of squash. Pat dry, and place in a small bowl. Stir the olive oil and salt into the seeds until evenly coated. Spread out in an even layer on the prepared baking sheet.
• Bake for 15 minutes, or until seeds start to pop. Remove from oven and cool on the baking sheet before serving.

ROASTED SQUASH SEEDS

Steps:

• 1. Remove the seeds from your squash and clean them thoroughly. Get all the squash off of them. Then, let them dry completely otherwise they won't taste as good.
• 2. Once the seeds are good and dry, preheat your oven to 275'F.
• 3. Toss the dry squash seeds with salt and butter and place in a single layer on a cookie sheet lined with aluminum foil.
• 4. Place in the oven and bake for about 20 minutes or until the seeds turn a golden brown. You can also toss them with garlic salt or other even some cajen spice if you like. Be creative.
• 5. Enjoy!