Roast Squash Seeds

Squash seeds roasting

Roasting seeds is a quick, easy and enjoyable snack or topping on a soup or perhaps even a meal all by itself - if you have enough of them.

If you cut open a squash, instead of throwing the seeds out, roast them instead!

All you do is pull the seeds out with your hand or a spoon.  Clean the squash strands off of the seeds and pull the seeds apart from each other at the same time.

Set the oven to 350, drizzle some olive oil in a pan.

Add squash seeds to the pan and spread them out so they're not all clumped together.

Small seeds are going to cook faster, larger seeds are going to cook slower.  For normal pumpkin seeds, they're probably going to take 20 to 30 mins to cook.  Check them after 10 to 15 minutes and stir them up.  Check again at the 20 to 30 min mark.

Remove when golden brown.  Sprinkle a generous amount of salt and stir it all up.  Looking for a not-so normal taste?  Then add: salt, pepper, and an Italian spice mix.

To kick it up a notch, add the roasted seeds to a freshly made squash soup.

Seeds on the small end, such as delicata seeds, can be fully cooked in about 10 mins so be sure to adjust when you check on them based on the size of the seeds.

If you're looking for a premium seed eating experience (such a thing most certainly exists), then grow the Kakai squash.  The actual squash is terrible - at least I haven't found an enjoyable way of cooking it yet.  But the mega-giant, green seeds are the best to munch on in my opinion.

Happy seed eating!!!