These are ridiculously easy to make, any time you’re roasting winter squash. Save the seeds, rinse well (takes some detangling ‘squash strings’ effort), pat dry, and pop into the oven once it’s cooled down to 250. These are seasoned with cumin, onion powder, and cayenne. I look forward to hearing what other seasonings you choose to complement the seeds. Here’s nutrition data — good fiber and, said to be a good source of protein, vitamin K, iron and copper, and a very good source of magnesium, phosphorus and manganese. I wouldn’t blog any food that isn’t a good source of something to keep you healthy!
Time: 45 min. baking, + 10 min. to scoop and wash seeds
3 winter squash, any type
1 1/2 t olive oil
1/2 t ground cumin
1/2 t cayenne
1/2 t onion powder
Step One: Cut open the squash with a big sharp knife. Scoop out seeds, along with the inner stringy pulp, using a regular spoon.
Step Two: Place the seeds and pulp in a colander and rinse well, while pulling pulp off the seeds. It takes some patience, two hands, and a good heavy water spray.
Step Three: Place seeds onto a dry dishcloth and pat them dry with it. It’s helpful to leave them out to dry while you go ahead and roast the squash for another recipe, such as spicy roasted squash spread. Then while the oven cools down…
Step Four: Place seeds on olive-oiled cookie sheet and move them around a little to coat lightly. Sprinkle spices over the seeds. Pop into a 250 F oven for 35 – 40 minutes; give them a little more or less time depending how crunchy and dark you prefer them. The ones pictured, I baked for nearly an hour for a smoky well-done flavor.
Enjoy! They taste great warm, and perk up a salad, wrap, or bowl of soup. I confess I like to nibble on them with raisins from a little bowl …but then, I like nearly anything with raisins from a little bowl.