Roasted Winter Squash Seeds Recipe

Winter squash seeds: These are the seeds scooped out from any variety of winter squash. They need to be cleaned and dried before use.

Olive oil: This oil helps to coat the seeds, allowing them to roast evenly and become crispy.

Salt: Adds flavor to the seeds, enhancing their natural taste.

To ensure your squash seeds roast evenly and achieve a perfect golden brown, make sure they are spread out in a single layer on the baking sheet. Overlapping seeds can result in uneven cooking and some seeds may end up undercooked. Additionally, stirring the seeds occasionally during roasting helps to promote even browning and prevents them from sticking to the baking sheet.

• winter squash seeds - Substitute with pumpkin seeds: Pumpkin seeds have a similar texture and flavor profile, making them an excellent alternative for roasting.

• winter squash seeds - Substitute with sunflower seeds: Sunflower seeds offer a different but complementary nutty flavor and can be roasted similarly.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a great substitute for roasting seeds.

• olive oil - Substitute with coconut oil: Coconut oil adds a slight sweetness and can withstand high roasting temperatures.

• salt - Substitute with sea salt: Sea salt provides a similar salty flavor but with a slightly different mineral content that can enhance the taste.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, giving the seeds a unique twist.

• Allow the roasted winter squash seeds to cool completely before storing. This prevents condensation, which can make the seeds soggy.

• Transfer the cooled seeds to an airtight container. Glass jars with tight-fitting lids or resealable plastic bags work well.

• Store the container in a cool, dry place, such as a pantry or cupboard. The seeds will stay fresh for up to two weeks.

• For longer storage, consider freezing the seeds. Place them in a single layer on a baking sheet and freeze for about an hour. This prevents them from clumping together.

• Once frozen, transfer the seeds to a resealable freezer bag or airtight container. Label the container with the date to keep track of freshness.

• When ready to enjoy, simply take out the desired amount and let them come to room temperature. They can also be briefly reheated in the oven at 300°F (150°C) for a few minutes to restore their crunch.

• Avoid storing the seeds near strong-smelling foods, as they can absorb odors and flavors.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Spread the leftover winter squash seeds on a baking sheet in a single layer.
  3. Place the baking sheet in the oven and heat for about 5-7 minutes, or until the seeds are warm and crispy again.
  4. Let them cool slightly before enjoying.

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Add the leftover squash seeds to the skillet.
  3. Stir frequently for about 3-5 minutes until the seeds are warmed through and regain their crispiness.
  4. Remove from heat and let cool slightly before serving.

• Microwave Method:

  1. Spread the squash seeds on a microwave-safe plate in a single layer.
  2. Microwave on high for 30-second intervals, stirring in between, until the seeds are warm and crispy.
  3. Allow to cool slightly before eating.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the squash seeds in the air fryer basket in a single layer.
  3. Heat for about 3-5 minutes, shaking the basket halfway through to ensure even heating.
  4. Let cool slightly before enjoying.

• Oven: Used to roast the squash seeds at a consistent temperature of 300°F (150°C).

• Mixing bowl: Utilized to toss the cleaned and dried squash seeds with olive oil and salt.

• Baking sheet: Provides a flat surface to spread the seeds in a single layer for even roasting.

• Spatula: Handy for stirring the seeds occasionally during roasting to ensure they brown evenly.

• Measuring cup: Essential for accurately measuring 1 cup of cleaned and dried winter squash seeds.

• Measuring spoons: Necessary for measuring 1 tablespoon of olive oil and 1 teaspoon of salt.

• Cooling rack: Allows the roasted seeds to cool evenly after they are removed from the oven.

Preheat while cleaning: Preheat your oven to 300°F (150°C) while you clean and dry the winter squash seeds to save time.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.

Batch cleaning: Clean and dry a large batch of squash seeds at once and store them for future use.

Quick drying: Pat the seeds dry with a paper towel to speed up the drying process before tossing them with olive oil and salt.

Stir efficiently: Stir the seeds halfway through roasting to ensure even browning without needing to check frequently.