Name: Roasted Kuri Squash Seeds
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: seeds of Kuri squash ((or similarly large squash or pumpkin)); dash cumin; dash coriander; dash cloves; dash smoked paprika; dash salt; dash pepper

Roasted Kuri Squash Seeds

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Fall is in the air. And you know what that means? It's squash seed season. Now, I know what you might be thinking: It's squash eating season, isn't it? And yes, you are correct. But you know what I love more than the squash itself? It's the seeds. I absolutely adore homemade squash seeds. They take 15 minutes to toss together- or moreover, to extract from the squash guts and then toss in olive oil, salt, pepper, and any spices that you might want to throw in for good measure. Today, I roasted the Kuri squash seeds in cumin, coriander, cloves, smoked paprika, salt, and pepper.

Although you can substitute both the squash and the spices. Just make sure not to overcook the seeds coated in more spices because this can alter the color to the point where it's less easy to visually tell how done they are. So, make sure to double check for doneness!

Gallery

Variations of Kuri Squash Seeds

Red Kuri squash have great small seeds for roasting. Sometimes the larger varieties of pumpkins and squash have larger, dense seeds that are going to take a little bit more time to roast. Kuri squash are closely related to Hubbard Squash and Kabocha Squash. Although Ambercup Squash and sometimes Calabaza Squash are also going to have nice seeds for roasting.

If you absolutely must also use the squash, I also have an entire article on Roasted Kuri Squash Slices and The Fundamentals of Roasting Pumpkins, Squash, & Other Gourds.

Roasted Ambercup Squash Seeds

Kabocha Squash Seeds

Roasted Calabaza Squash Seeds

Roasted Kuri Squash Seeds

Don't forget the seeds when you're roasting Kuri squash! Or any squash for that matter. The seeds are a quick and easy at-home recipe that anyone can do. Just toss in olive oil, salt, pepper, and any spices of choice and roast in the oven for 10-15 minutes.

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Prep Time 15

Cook Time 20

Total Time 35

Course Snack

Cuisine American, Latin American

Servings 1 cup

Equipment

Spoon
Small Bowl (optional)
Baking Sheet (or oven-safe skillet or baking dish)
Oven

Ingredients

seeds of Kuri squash (or similarly large squash or pumpkin)
dash cumin
dash coriander
dash cloves
dash smoked paprika
dash salt
dash pepper

Instructions

Preheat oven to 350 degrees Fahrenheit.
Cut squash in half.
Using a spoon, scoop out the innards to remove all of the seeds and stringy pieces.
Separate the seeds.
This can be kind of tedious, but stick with it. The "guts" are still edible, but can be texturally unpleasant and burn faster than the seeds. I will usually keep them to puree into soup or pet food. However, most people will discard them! Just make sure not to toss any seeds!
Add seeds to a bowl and sprinkle with olive oil, salt, and pepper.
You want just enough oil to coat them, but not drown them. You're roasting, not deep frying here! You can also do this directly on the baking sheet. Just be careful not to over oil them. You're roasted the seeds, not deep frying them!
The exact amount of salt and pepper also depends on the amount of seeds and personal preference. You can always add more after roasting if you under season it.
Spread across a baking sheet so that the seeds aren't touching too much.
I will pat my fingers across the seeds to rapidly separate them. It's almost like trying to flatten the pile. The seeds will just slide away from one another. It's alright if they're touching, just not on top of one another.
Roast the seeds for 10-15 minutes, or until just golden brown.
Remove from the oven and immediately the seeds or remove from the baking sheet entirely to let cool.
They will continue to cook slightly on the baking sheet. So, if you don't mind them a little crisper, leave on. If they're definitely done or even overdone slightly, remove from the baking sheet as soon as possible!