Oct 13, 2013

roasted pumpkin/acorn squash/butternut squash seeds

It is full-blown fall up here.  Leaves are a pretty autumn rainbow.  The garden is (kind of) slowing down.  Apple cider is waiting for us in the fridge.  And, we just recently made our yearly HUGE batch of butternut and acorn squash soup.  We've got a winter's worth of the savory soup frozen and waiting to feed us during the colder months.

With the soup, comes lots of tasty seeds that act a whole lot like pumpkin seeds.  They're perfectly crunchy and salty when roasted up and they have a little more nuttiness to them than the traditional pumpkin seeds.  This is our standard, simple, go-to seed recipe.  Nothing fancy or frilly, but this recipe is sure to take you back to your childhood pumpkin-carving days.

Roasted Squash Seeds


  • Seeds (pumpkin, acorn squash or butternut squash all work beautifully), washed and dried
  • Salt water (2 tsp salt per cup of seeds mixed with as much water as it takes to cover the seeds, probably about 2 cups)
Spread cleaned seeds evenly on a baking sheet and bake at 225 degrees for about 10 or 15 minutes, until seeds are very dry and starting to darken. 

Barely cover the seeds with the salt water and bake at 425 degrees until the water evaporates and a thin salt film appears on the seeds, about 15 or 20 minutes, stirring/flipping the seeds once after about 10 minutes.

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