EatOrToss Flexipe: This recipe can bend and twist for easier, waste-minimizing cooking.
Amid the coronavirus pandemic, Lesley L. of Providence, Rhode Island, reports that concern about access to vegetables led her to reevaluate stems, seeds and other parts that might have otherwise gone to waste. Luckily for us, she’s sharing her findings on squash seed roasting below!
Lesley was working with a buttercup squash, but the seeds in just about any winter squash are fair roasting game. Just keep in mind that your results may vary based on woodiness. Experiment away!
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Roasted Winter Squash Seeds
Ingredients
- Seeds from a buttercup squash. Or, any winter squash—just be aware that some seeds are woodier than others.
- Olive oil. The View From Great Island suggests a teaspoon of oil per half cup of seeds.
- Salt
- Garlic powder and paprika. Or an herb/spice blend that sounds good to you. Old Bay would work well.
Instructions
- Preheat oven to 350 Fahrenheit.*
- Wash the seeds and let them dry.
- Toss them with the olive oil, salt and spices.
- Spread them on a baking tray.
- Bake for about 15-20 minutes. Popping sounds and browning are good clues that they’re done.
Notes
*Interestingly, there seems to be some disagreement on the best oven temperature. Lesley had success at 350, and a number of food bloggers endorse this temperature so that’s what we’re going with. But The Spruce Eats suggests 275 degrees and The Kitchn calls for 300. Further experimentation may be in order!
