Roasted Kabocha Squash Seeds
I am Roasting Kabocha Squash today, which means of course I'm roasting the seeds. Kabocha seeds are a little bit larger and denser than a lot of other squash varieties. But don't let that fool you, they are still delicious! They just need to cook a little bit longer than your typical squash or pumpkin variety. Pumpkin seeds tend to cook in a fraction of the time. I've certainly found myself standing by the oven trying not to burn them after a measly five minutes. You certainly don't have to worry about that problem with Roasted Kabocha Squash Seeds, though. They take about 20 minutes to cook in the oven. Although it is pretty fun to have giant seeds to snack on!
I figure that, if I'm already roasting and puréing a squash, there's no reason not to take the extra couple of minutes to pull the seeds out. Some squash have seeds that are too large and tough to eat. Although most edible gourds that you're going to find at the grocery store or farmer's market are absolutely delicious. You don't have to rinse or dry them. The pumpkin "guts" are also edible and a great addition to soup stock for flavor if you don't want to waste them. I also tend to roast them plain and purée into pet food.
Gallery
Variations of Kabocha Squash Seeds
I'm obsessed with squash seeds. They tend to be a larger than pumpkin seeds and have a more robust flavor. Regardless of the variety, though, seeds are absolutely delicious. I'll buy extra squash just to have more seeds to snack on. I'll keep a bowl on the countertop and grab a handful every time that I pass by until I have to go roast another squash!
Roasted Kabocha Squash Seeds
Equipment
- Spoon
- Small Bowl (optional)
- Baking Sheet
- Oven
Ingredients
- seeds of kabocha 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!
Tips, Tricks, & Notes
- For more tips and tricks, check out my article on The Fundamentals of Roasted Pumpkin & Squash Seeds.
Leave a Reply