Squash seeds

21 Dec

I recently cooked some butternut squash for dinner. I keep things very simple: cutting the squash in half, scooping out the “guts,” brushing the halves with olive oil, and cooking the squash upside down.

butternut squash insides

In addition to making the squash, I also decided to try roasted butternut squash seeds. I love freshly cooked pumpkin seeds, so I figured it was worth a shot.

I cleaned the seeds off with warm water, trying to get rid of as much of the stringy “guts” as I could. Usually I use a colander to help. I put the seeds in a dish with olive oil and salt and cooked it at 375 degrees. Every 5-10 minutes I shook the pan to stir up the seeds. I believe it took approximately 20 minutes for the seeds to cook so they were crunchy but not burnt.

roasted butternut squash seeds

Please note that I ate some seeds before snapping this picture. The squash yielded a little more seeds than are pictured.

I thought they were very good! The squash seeds weren’t as delicious as pumpkin seeds, but it was certainly worth the tiny amount of effort to have my food go a little further.


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