Squash season means squash-seed season!
Roasting seeds of almost any squash is one of my favorite winter treats. If I’m lucky, I’ll get to rotate between these and kale chips for my salty snacks instead of always going to popcorn.
Squash seeds are a great natural source of nutrients, including significant amounts of zinc — important for our skin, nails, hair, healing and immunity — and magnesium.
To do this, start by pulling the seeds out of the squash and separating them from any attached stringy flesh. Next, drizzle with olive oil and add seasonings. Then mix it all up with your hands to make sure all the seeds are well covered. They should feel gritty from the toppings.
I commonly season my squash seeds with a little bit of salt, garlic powder and hot pepper. But really any combination that sounds good to you would work. I’ve seen people use cinnamon or pumpkin-pie spice on their squash seeds, with yummy results.
After that, just spread them out in a wide pan and pop in the oven, checking every 10 minutes or so, moving them around to make sure they don’t burn. I’m super random about the temperature I use (usually about 395º, but everyone’s oven is different.)
The biggest trick is to wait a minute after they’re out of the oven before eating them. This has nothing to do with the cooking process or any strange magic. It’s just so you don’t burn your fingers in your mouth. But honestly, it’s the hardest part.
Roasted squash seeds make a really terrific seasonal treat, and let you get the most out of your squashes.
Header photo from my kitchen. Sorry it’s so dark!
