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Butternut Squash Seeds Roasted to Perfection

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Similarly to the Butternut Squash Risotto recipe, the recipe for roasting the butternut squash seeds disappeared. So here is another try to get this blog published.

After cutting the butternut squash and seeing the seeds, I was really excited to see whether the butternut squash seeds that look very similar to pumpkin seeds can be roasted like pumpkin seeds. So I searched and found some inspiration on how to roast these butternut squash seeds.

How to roast butternut squash seeds:

1. Clean the seeds. It’s a bit messy and tedious, but necessary. Based on other’s suggestions, it works really well to plunk the seeds plus the “guts” into a big bowl of water. Using your hands, you can then break the “mess” apart. The “guts” will sink to the bottom, while the seeds will float to the top.

2. Boil for 10 minutes in salted water. Fill a medium-sized pot with water and add approximately 1 teaspoon salt. Add the seeds and bring to a boil. Reduce the heat to a simmer and cook uncovered for 10 minutes. Based on pumpkin seed recipes, this allows the seeds to be easier digest and produces a crispy outer shell.

3. Drain the seeds and lightly using paper towel. Using a colander drain the seeds and dry them using a paper towel. The seeds will stick to the paper towel, just use your fingers to rub them off.

4. Coat with extra virgin olive oil. I like to place the dried seeds in a small bowl and coat them with 1/2 to 1 teaspoon extra virgin oil. This way, all of the seeds are evenly coated with the oil before spreading them onto a baking sheet.

5. Spread the seeds onto a baking sheet in a thin layer. Make sure to spread the seeds as thin as possible with minimal overlap. Sprinkle with your favorite seasoning. I used Himalayan Pink Salt.

6. Roast seeds at 325 F for 8 minutes. As our oven is a bit temperamental and does not cook at an even temperature, I reduced the initial bake time from 10 minutes to 8 minutes. Take the baking sheet out after 8 minutes and stir the seeds. Return the baking sheet to the oven and cook for an additional 5-10 minutes. During the last 5 minutes of baking, remove a couple of seeds and crack them open. The inner seed should have a golden tinge to it. Make sure to not burn the seeds, if the inner seeds are brown, they got burned. When done, remove from oven. It may be helpful to pour roasted seeds onto a plate to cool, if they remain on the hot baking sheet, they may continue to roast.

7. Enjoy =)

Butternut Squash Seeds_4

The inspiration:


One thought on “Butternut Squash Seeds Roasted to Perfection

  1. Pingback: Scrumptious Butternut Squash Risotto | Claudia and Hans Make Stuff

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