An easy and delicious snack that’s as simple as roasting the seeds from any type of squash with cinnamon sugar and cayenne pepper.
Release the gourds!
Apologies for my lame seasonal joke on the abundance of pumpkin and squash recipes circling the blogosphere these days.
Which is awesome because
it’s not August it’s obviously the appropriate time of year.
Which brings us to roasting seeds beyond the traditional pumpkin seeds.
I mean, it makes sense that you can roast butternut squash, spaghetti squash and acorn squash seeds, too, right? But why I haven’t done so until this year is a mystery.
Serena wrote a fab post last year called How to Cook Pumpkin Seeds in 15 minutes which has tons of tips that can also apply to other squash and gourd seeds.
The one difference? Squash seeds tend to be smaller than pumpkin so they don’t take as long to cook (and I like to roast them at a lower temperature – 375 degrees F vs. 400.)
So, after whipping up this Butternut Squash Fettuccine Alfredo last week, I set out to roast the seeds and came up with this super easy sugar and spice mix. (Note: about 1 medium butternut squash or 2 small spaghetti squash = 1/2 cup of seeds.)
I could not stop eating these babies once they came out of the oven (so much for sprinkling them over a salad or soup.)
Guess I need to make another batch – good thing these gourds will be in season for awhile now.
Do you ever roast pumpkin seeds or any kind of squash seeds? How do you like to season them?