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There is something in me that likes to use every last bit of food – it takes skill, forethought, and lots of experience. It’s also a practice that grounds me and brings so much gratitude for what I have. The old adage, “Waste not, want not” has new meaning to me today.
I’m definitely not perfect but I’m making progress. The bit of extra time it takes to clean, dry, and roast pumpkin and squash seeds is worth the effort. I save seeds from all varieties – including butternut, acorn, spaghetti – they all taste fabulous when roasted. I’ve been cooking squash on a weekly basis, so save the seeds until I have a good amount to roast. After drying them, I leave them uncovered on a plate until I have enough to roast.
I make them differently each time, depending on my mood. Here I’m sharing a basic recipe that encourages creativity and a little experimentation on your part. My favorite mix is a blend of sweet, savory, and spicy, flavors like ancho chili, cinnamon, cardamom, cumin, salt, and pepper. I obviously omit the sugar, but you can add it if you want them sweeter.
Then, I mix them with some other nuts and dried fruit to make a trail mix. It’s a great healthy snack, and one that Joe loves to take in his lunch.
If you don’t know how to roast a squash and dry the seeds, you can learn here. Or, learn how to peel a butternut squash here. Make an elegant butternut squash tart with this recipe, or learn how to stuff an acorn squash here. If you are in the mood for a delicious meal, check out this roasted butternut squash and spinach salad. (I’m having this for lunch today.)
Ingredients
- dried seeds from any squash
- a blend of your favorite spices
- enough good quality olive oil to coat the seeds
Instructions
- Preheat your oven to 375 degrees F. Line a baking sheet large enough to accommodate the seeds in a single layer with parchment paper.
- Put the seeds in a medium bowl and toss them in just enough olive oil to coat them. Sprinkle with your spice blend, toss to coat, and transfer to prepared baking sheet. Bake for 10 minutes or so until they’ve almost reached the desired crispness, stirring every 5 minutes. Take them out a couple of minutes before you think they’re done – they’ll continue to cook once removed from the oven. Watch carefully because they cook quickly. Place baking sheet on wire rack to cool. Store in a mason jar.
Enjoy!
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Lauren
posted on November 23, 2009 at 9:17 pm
Now I really wish we had been able to get a pumpkin this year – they were out of them! I remember getting these in about grade 5 as a treat with the whole class – so delicious!
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Sandy Gillett
posted on November 23, 2009 at 10:16 pm
I’ve thought about roasting the seeds several times this Fall as I’ve roasted and cubed and cooked pumpkins and squash and grimaced when I scooped every single seed into the trash. Thank you for this “how to” and your very kind insight toward gratitude.
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cheryl
posted on November 24, 2009 at 7:58 am
that looks lovely!
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Alta
posted on November 24, 2009 at 9:03 am
I love roasted seeds. My only downfall is I tend to roast them while I’m doing other things (like making dinner) and I don’t time them, leaving it up to my memory to know when to remove them from the oven. More than once I’ve removed burnt, blackened seeds. Shame on me for not doing something as simple as turning on a timer!
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Amy Reply:
November 24th, 2009 at 9:20 am
@Alta, You and me both…it seems like I’m always trying to pack too many things in and something gets fowled up. I’m making progress here, though…it’s slow but it’s still progress.
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gfe--gluten free easily
posted on November 24, 2009 at 3:44 pm
I confess I’ve been feeding the squirrels my pumpkin seeds this year. They disappear rapidly and they leave more bird seeds for the birds! Yours look great though. I’ve been amazed how many seeds some of the sugar pumpkins have had this year, so you’ve probably had a lot to roast.
Shirley
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Amy Reply:
November 24th, 2009 at 8:18 pm
@gfe–gluten free easily, That actually sounds like a great idea. I love watching the squirrels – the dogs like to bark at them.
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Jenn AKA The Leftover Queen
posted on November 24, 2009 at 3:52 pm
I love roasting seeds too! I love your spicy mixture! Adding them to nuts to make trail mix is a fantastic idea!
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Cara
posted on December 2, 2009 at 9:11 am
I don’t have the creativity that you said this recipe allows – can you please help me with the best spice combinations and amounts – thanks!
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Amy Reply:
December 3rd, 2009 at 12:23 pm
@Cara, It really depends on the quantity of seeds you have to toast. I don’t ever measure – I just put together flavors I like and then coat the seeds. I like cinnamon, ancho chili, cayenne, and cumin. You could use any flavors you like, then just toss the oiled seeds in the spice mix.
I used to think I couldn’t do things like this but really I was just worried I’d mess it up. It’s gotten to be quite fun for me and now instead of seeing something that doesn’t taste so great as a failure, I think about what I did and learn from it. This has helped me to be a much better cook.
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Debi
posted on October 7, 2010 at 10:20 am
I was just thinking about roasting seeds today.
I roasted some kabocha seeds the other day and I’m planning on roasting some winter squash seeds today. I don’t have the patience to wash and dry them though. I roast them “dirty” after I scrape them out of the squash. It gives it more flavor, as well as an added texture.
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Amy Reply:
October 7th, 2010 at 10:40 am
@Debi, I’ve never even thought of that…it sounds so interesting, Debi. Thanks for sharing another way to use every last part of winter squash!
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Suzanne Collier
posted on October 7, 2010 at 12:58 pm
I was just looking for a recipe to help me out with my pumpkin seeds this year. Thanks! This looks MARVIE!
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Pat @ Elegantly, Gluten-Free
posted on August 8, 2011 at 12:35 pm
Such a great idea1 When I make some, they probably won’t last long enough to need storing in a mason jar, though.
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