Name: Roasted Ambercup Squash Seeds
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: seeds of ambercup squash ((or similarly large squash or pumpkin)); dash salt; dash pepper

Roasted Ambercup Squash Seeds

Jump to Recipe Print Recipe

I have roasted an Ambercup Squash today! It isn't the largest squash, but vaguely resembles an Acorn or Calabaza Squash. Although, despite its mediocre size compared to something like a calabaza, which are absolutely enormous with squally enormous seeds to roast! Ambercup have a nominal amount of flesh, yet abnormally large seeds for their size. Much of their bulk actually comes from the seeds. So, upon cracking into one, I was definitely curious how well these ambercup squash seeds would roast!

Spoiler alert, they took almost 20 minutes! If you've ever roasted pumpkin, butternut squash, or similarly-sized seeds? These take about 6-8 minutes to cook. They're also a much denser seed. They're so much larger than a pie pumpkin or butternut squash that that light, crisp crunch isn't there. Ambercup seeds are substantially firmer and I would recommend more cooking into soups and stews, which might further soften them, than to specifically eat as a snack. Which is how I tend to eat roasted seeds more!

However you choose to prepare and consume your roasted ambercup squash seeds, they're an incredibly flavorful seed that is well worth the effort. Roasting seeds is one of my favorite parts of pumpkins, squash, and other gourds. It's such a quick and easy thing to do, especially while you're already roasting the squash! If the oven is already preheated and you've already pulled all of the guts out of the seeds? Why pass up the opportunity to roast the seeds as well?

Gallery

This small bowl did not hold all of the seeds! This is a little over half of the final product. With a similarly sized squash, you will end up with slightly more than a cup of seeds.

Variations of Roasted Ambercup Squash Seeds

I am a big fan of roasting absolutely every seed from every squash, pumpkin, and other gourd that I crack into! I may occasionally plant some of them because some varieties will actually grow from the seeds and create new plants.

Although, I hate that I have to say this! But be careful that you're not doing this with genetically modified plants because their seeds are copyrighted and it is illegal to grow these. Even on accident. Even if the wind blows them into your yard. Large corporations, who need not be named, routinely do go after farmers when precisely this happens.

Roasted Calabaza Squash Seeds

Ambercup Squash Puré

Roasted Pumpkin & Squash Seeds

Roasted Ambercup Squash Seeds

Squash seeds are maybe my favorite part of the squash. As much as I like roasting squash for puré in everything from pies to macaroni and cheese to curry? Every time I pick up a squash, I'm thinking more about roasting the squash seeds than what I'm going to do with the rest of the squash. You have to adjust the cooking time depending on the size of the seeds. Although most edible squash have edible seeds. You can even roast the seeds of carving pumpkins. Although I wouldn't necessarily recommending eating a Jack-o-lantern. There are much better tasting squash out there. But the seeds are still good!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Course Snack

Cuisine American, Latin American

Servings 1.25 cups

Equipment

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

Ingredients

seeds of ambercup squash (or similarly large squash or pumpkin)
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 15-20 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!