I LOVE roasted pumpkin seeds. It was the only reason I carved pumpkins some years (and some years I just hollowed them out and never carved a face, just to get the seeds!). For years now I’ve waited until October to enjoy this delicious (and healthy) treat–but no longer!
I’m a fan of winter squash although I didn’t really know about them until I had kids and started making baby food. Acorn squash (which I grew last year in abundance), spaghetti squash (awesome as a pasta substitute, it looks like spaghetti when cooked!), and butternut squash are my favorites. In the past I’ve always halved the squash and then hollowed them out with a spoon, tossing the seeds and “gunk” out. I’ve gazed longingly at the seeds but for some (stupid) reason I’ve never tried to roast them. Well, this weekend that all changed.
I bought some butternut squash at the grocery store without any real plans for it so it sat for a week on my counter (love that winter squash can do that) before I decided to roast it as a compliment to my roasted chicken. As I cut them open I decided I could no longer let the healthy seeds go to waste.
Step 1: cut the squash and scoop out the “gunk” and seeds, deposit in a strainer (or bowl, but I prefer strainer).
Step 2: separate gunk from seeds. I run the water over the seeds in the strainer and the gunk kinda floats up. It takes a little while but it’s important to keep only the seeds.
Step 4: cook for 5-10 minutes at about 400. I’m a very vague cook, I apologize, but I promise it’ll work out. Cook until the seeds are just starting to brown. If you wait too long thay will be too dry so keep an eye on them!