Roasted Squash Seeds Recipe
Winter squash (including pumpkins) have a nutritional treasure at the center–and a tasty one, too! In the middle of the stringy pulp are the lovely squash seeds. They are quick and easy to roast, filling the kitchen with a wonderful fragrance that only comes in the fall.
Cleaning the seeds can be a bit of a chore. They grow in little clumps, and I pinch them off one at a time like picking grapes. Then I put them in a colander and rinse well under cold water, rubbing the seeds together to remove the slippery juice. (Learn more about how to cut open winter squash.)
Don’t let seed cleaning stop you from fixing this healthy autumn snack. Just put on some good music and have at them! The rich flavor and concentrated nutrition makes it worth the effort.
Note: You can eat the whole seeds, or you can hull them after roasting and eat only the inside. I usually eat them whole, but hulling them as you go can help prevent you from eating too many in one sitting!
- Seeds from one Sweet Meat squash, cleaned (about 1 cup) (friend's garden, Lummi Island)
- 1 Tbsp butter (homemade with cream from Silver Springs Creamery, Lynden)
- 1 clove finely minced garlic (Boxx Berry Farm, Ferndale)
- ¼ tsp dried basil (Sumas River Farm, Sumas)
- Salt to taste
- Preheat oven to 300 degrees F.
- Cover a baking pan with foil.
- Melt the butter in a small saucepan or a microwave.
- Pour butter over the squash seeds. Add the minced garlic and dried basil and stir well.
- Spread the seeds in a single layer over the foil on the baking pan. Sprinkle lightly with salt.
- Bake for 20-30 minutes until seeds are fragrant and lightly browned.