Spicy Roasted Squash Seeds

Another squash recipe! Does that surprise anyone?

I’m the type of person who can’t bear to waste food. I’ve eaten burnt lasagna rather than throw it out. I’ve consumed questionable vegetables, so long as they don’t have mold (just cut away the mushy spots!). I get a deep sense of satisfaction out of bringing new life to a nearly bare roasted chicken by boiling it and making stock. So of course, I’m not one to toss squash seeds when they have the potential to be made into a completely delicious snack.

We had the most amazing dinner on Sunday night that just affirmed our love of acorn squash. I cut the squash in half, removed the seeds for later, and roasted it at 400 degrees for about 45 minutes. Near the end, we add two little steaks to the pan and cooked those until done. I topped the roasted squash with salt, pepper, and a bit of butter (I didn’t use any fat or seasoning in the preparation) and then sliced the steak into the squash. OMG it was so good! It was also healthy meal with protein, fiber, and lots of vitamins including iron.

 Instead of throwing away the seeds, I roasted them up the next day as a snack. Acorn squashes don’t produce as many seeds as pumpkins, so this only ended up making maybe ¼-⅓ cup of roasted squash seeds. These did not last long in our household; we chowed down on them that night while binge-watching old episodes of Good Eats. I so badly want Alton Brown’s kitchen, especially after years of tiny little apartment kitchens.

I learned the trick to making perfect roasted pumpkin seeds from this post at Oh She Glows. The extra steps are totally worth it—you end up with crispy, crunchy, delicious seeds. After cleaning the seeds, you boil them in salted water for ten minutes and then roast them in the oven. Boiling them makes it easier to crisp the seeds up in the oven without burning them; it also makes the fibers in the seeds more digestible.

You can season your roasted squash seeds however you desire. I chose to roast these ones with salt, pepper, sage, cayenne pepper, and nutmeg for a spicy autumnal flavor. I’ve also made them with salt, pepper, and paprika, and those were equally addictive. This method works for any squash seeds—sugar pumpkin, butternut, acorn, and son on. Enjoy!

Spicy Roasted Squash Seeds

Laura Norris

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Ingredients

  

• Seeds from one squash
• 1-2 teaspoon olive oil
• 1 teaspoon + 1/4 teaspoon salt divided
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground sage
• 1/4 teaspoon ground nutmeg
• Pinch of cayenne pepper

Instructions

 

• Rinse the seeds and remove any pieces of squash.
• Preheat the oven to 325 degrees.
• Bring a medium-sized pot of water to a boil and add in 1 teaspoon of salt. Add the squash seeds, reduce the water to a simmer, and cook uncovered for 10 minutes.
• Remove the seeds from water and dry using a paper or tea towel.
• Toss the seeds with the olive oil, salt, pepper, and spices and distribute in a single layer on a baking sheet.
• Bake for 10 minutes, then stir the seeds and cook for another 8-10 minutes. The seeds are done when they are crispy and easy to bite into.