Roasted Squash Seeds
Boiling the seeds before roasting ensures that the seeds are cooked through on the inside and crunchy on the outside. Skipping the boiling step will result in chewier seeds that are not as crunchy. The extra 10 minutes are worth it. Don't skip this step!
Pumpkin seeds are the most traditionally roasted squash seed but other good roasting options include: acorn, butternut and delicata squashes. The smaller the seeds the shorter the roasting time. Adjust the ratio of oil and salt to match the amount of seeds from your squash. If you find that you have too much oil on your seeds you can blot some off with paper towels.
Once you've mastered the roasting technique, experiment with adding different spice combinations to your seeds before roasting.
2 cups squash seeds (pumpkin, acorn, butternut, delicata or other)
1 Tbsp olive oil
2 Tbsp kosher salt
Additional spices to taste- optional
Suggested spice combinations
Cinnamon & sugar
Garlic & parmesan
Chili powder & lime
Pumpkin pie spice
Turmeric & black pepper
Smoked paprika, garlic, onion & mustard powder
Preheat the oven to 325 degrees.
Halve squash and scoop out seeds into a large bowl. Separate seeds from membranes and discard all membranes. Bring a medium saucepan of water to a boil. Add salt and seeds. Cook seeds for 10 minutes at a simmer. Strain seeds and remove and remaining pulp. Pat seeds dry with a paper towel or a clean dish towel. Removing excess water ensures crunchy seeds. Toss seeds in olive oil and spread in a single layer onto a parchment lined baking sheet. Bake for 20-30 minutes, stirring every 10 minutes. When seeds are dry and crispy remove from oven.
Number of servings will depend on squash size.