Roasted Butternut Squash Seeds

Print Friendly

I love cooking with butternut squash.  Its sweet taste is a great addition to all types of different dishes. If you haven't tried my sweet potato butternut squash recipe I suggest you give it a try. The seeds that you find inside the squash are a delicious bonus.  If you have never tried roasting butternut squash seeds, or the seeds from any other pumpkin or squash you like to use then you are missing out.

I know that a lot of people decide to throw out the seeds when they cook with squash.  This may because they don't know any better, can't be bothered, or because the recipe they are following tells them to.  Whatever the reason, it's a big mistake. 

Not only are squash/pumpkin seeds delicious they are extremely nutritious. When you throw out these seeds you are throwing out a great source of protein, vitamins and minerals. Butturnut squash seeds contain 13 vitamins, 9 minerals and 18 different amino acids. Remember this next time you are scooping them out of the squash.

Most of the recipes you will find for roasting butternut squash seeds tell you to use salt and oilive oil.  You should know they taste amazing just on their own.  No salt, no added oil necessary.  I am not saying never try them with salt. Just letting you know that roasting them plain brings out their incredible flavor as well.  They taste best when just out of the oven and still warm.

The only downside is that 1 squash doesn't give you very many seeds and will have you craving for more.  Put these out for people to snack on and they will dissapear in a hurry. This just gives you a reason to use butternut squash in your cooking more often.  

Roasted Butternut Squash Seeds

1. Scoop the seeds out of the squash and remove as much of the stringy orange interior as you can.  

2. Rinse the seeds.

3. Lay them out on a plate or baking sheet to dry overnight.  If you want to use them right away pat them dry with a kitchen towel.

4. Preheat the oven to 250-300 F with the rack in the middle.

5. Spread the seeds out on a baking sheet and put it in the oven.

6. Roast for 10-15 mins until crispy.

Keep your eye on them because burning these is very sad. No second chance.

Share and Enjoy:
  • Print
  • Digg
  • StumbleUpon
  • del.icio.us
  • Facebook
  • Yahoo! Buzz
  • Twitter
  • Google Bookmarks

Related posts:

Comments

comments

Powered by Facebook Comments

Leave a Comment

Filed under Blog, Recipes, Snacks

Leave a Reply

Your email address will not be published. Required fields are marked *