How to Roast Butternut Squash Seeds
The seeds should end up crispy and delicious, with a flavor similar to fresh popcorn. Delish! This recipe can be used for all winter squash seeds and pumpkin seeds. The secret is to pre-soak your seeds in salt water. Recipe from Elise Bauer – simplyrecipes.com
- A 3 lb squash will produce about 1/3 cup of cleaned seeds.
- Preheat oven to 325 degrees F.
- Place seeds and any attached pulp into a mixing bowl.
- Cover the seeds with water. Use your fingers to separate seeds from the fibrous butternut squash threads. It is easiest to do this underwater.
- Drain the seeds in a colander. Pick through the seeds and discard the loose orange squash threads.
- Bring 1 quart of water and 1 tsp of salt to a boil. Add the seeds (up to 2 cups of seeds per quart of water) and boil for 10 minutes.
- Drain the seeds in a colander and pat dry with a paper towel or towel. A few seeds will stick to the towel as you dry, just use your fingers to brush them back into the colander.
- Pour the seeds into a mixing bowl and toss them with a little olive oil or melted butter. I use about 1 tsp of olive oil or 2 tsp of melted butter per 1 cup of seeds.
- Spread the seeds out in a single layer onto a baking sheet. Season with salt and any other seasonings you like. Smoked paprika, cinnamon-sugar, nutmeg, chili powder, or cayenne (spicy!) will all work well. I prefer my seeds simple, with a generous sprinkling of salt.
- Toast the seeds in the oven for about 20 minutes, watching carefully to make sure they don’t burn. They won’t change color much (if they turn too brown they’ll be over-done), so the best way to check for doneness is to taste them. I’ve found that once I hear a few seeds “pop” like popcorn in the oven, that’s the perfect time to take them out. Don’t let them stay in much longer after that first “pop,” or you risk burning them.
- The seeds should end up crispy and delicious, with a flavor similar to fresh popcorn. Delish!