A few weeks ago I used some squash to make an autumnal soup, but I wanted to do something with the seeds too. I figured, if you can roast pumpkin seeds, why not other squash seeds?
I’ve really been interested in Moroccan food lately and have been reading up on Moroccan cooking (don’t worry, there will be recipes.) This means that I have Moroccan spices on the mind and I thought I’d try them with my left over squash seeds.
This recipe will need to be adjusted based on what squash seeds you use or how much you have, but it’s pretty easy to modify. Cleaning the seeds takes the longest time; otherwise it’s a pretty quick recipe.
Squash seeds, just under ¾ cup of mixed seeds (mine were from 2 Acorn squash and 2 Butternut)
Olive Oil, 2 tbsp
Paprika, ½ tsp
Cumin, ½ tsp ground
Coriander, ¼ tsp ground
Cayenne, 1/8 tsp
Sea salt, to taste
Serves: makes just under ¾ cup
Time – prep and cooking: 40 minutes
1. Pre-heat the oven to 275° and line a baking sheet with aluminum foil. Wash the seeds in a colander, removing as much of the excess squash as possible. This is the longest step but it is rather relaxing to run the smooth, slippery seeds between your fingers. Once they are clean, pat the seeds dry.
2. Mix everything but the salt in a bowl until the seeds are nicely coated.
3. Spread the seeds out on the lined baking sheet. Sprinkle some sea salt over the seeds.
4. Once the oven is heated place the seeds in the oven and roast them for 15-20 minutes, until they are crunchy.
5. Let them cool before consuming – the flavors will come together much better. If you’re not careful, you may eat them all in one sitting (like I did!)
Do you usually roast your seeds or toss them?