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Roasted Ambercup 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!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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!

Tips, Tricks, & Notes