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Roasted Red Hubbard Squash Seeds

Roasted Red Hubbard Squash Seeds

These Roasted Hubbard Squash Seeds are much larger than typical pie pumpkins and have a much more robust flavor than their usual counterparts. Plus, squash seeds are almost the best part of squash to begin with. I routinely get more squash just to be able to roast the seeds! Hubbard squash are a bit on the large side for this. Although Ambercup or Calabaza are all good options as well. If nothing else, they make for a great garnish or packed into granola. Although the size of the seeds also varies dramatically from squash to squash, even within the same variety.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Snack
Cuisine American, Latin American

Equipment

  • Spoon
  • Small Bowl (optional)
  • Baking Sheet
  • Oven

Ingredients
  

  • seeds of red hubbard squash (or similarly large squash or pumpkin)
  • drizzle olive oil
  • 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 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!

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