Roasted Butternut Squash Seeds

I shop the Union Square Greenmarket all year round.  There is nothing like fresh, seasonal fruit and vegetables, legumes, meats and cheeses, that one can find at a farmers market.  Right now, the joy of winter squashes are upon us.  Brightly colored gourds or butternut, pumpkin, spaghetti, kabota, and numerous other squashes whose names I have yet to learn.

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Freshly harvested radishes and carrots

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I bought a butternut squash this week, hoping to turn it into several different meals.  The first thing I always do with squash it to clean out the guts of the squash, and roast the seeds.  Never toss out your seeds.  They have a magical flavor, when simply roasted with a bit of olive oil and sea salt.

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The recipe is so simple.  Preheat your oven to 300 degrees.  Remove the seeds from the squash, and rinse them, to remove most of the squash innards.  I leave a little on the seeds, I think that it imparts flavor.   Dry off the seeds with a paper towel.  For about 3/4 cup of seeds, I toss them with a teaspoon of olive oil, and a pinch of sea salt.

Place the seeds on a cookie sheet.  Bake for 20 to 25 minutes.  About halfway through, I stir the seeds around gently, to sort of turn them over.  You will know that they are done when they are slightly golden.  When ready, they will be crunchy, and have a nutty flavor.  Truly a delicious snack.  A great source of protein and fiber.  Let the seeds cool on the tray.

I hear that these seeds are delicious when added to cereal, or a bread mix.  Honestly, in my house, they are eaten pretty soon after they come out of the oven.  If you don’t eat all of them right away, you can place the seeds in a plastic container, and eat them within the next few days.




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