I’ve given you all a couple ideas for St. Patrick’s Day tomorrow, so today let’s talk about another holiday. Halloween! What’s the best part about Halloween? Carving pumpkins! What’s the best part about carving pumpkins? Roasting pumpkin seeds!
But wait! Those aren’t pumpkin seeds… Can you guess what they are? Remember this guy?
That’s right. Anything you can do with pumpkin seeds, you can also do with squash seeds! So you don’t need to wait all year, just to carve a pumpkin. These acorn squash seeds were about the same size as pumpkin seeds, but I’ve also roasted the smaller butternut seeds before and they are just as delicious.
Preheat the oven to 375 degrees and start by scooping out all the seeds from each half of the squash.
Rinse them as best you can, removing as much pulp as possible. Lay them out on paper towels to remove excess water.
Find something to sprinkle them with. You could go classic with just a bit of sea salt; add some spice with chili powder, cumin, cayenne and paprika; or even sweeten it up with a little sugar and cinnamon. I used a spicy premade rub we had in the cabinet, plus some extra chili powder for kick.
Spread the seeds over a nonstick sprayed cookie sheet, and sprinkle your heart out.
Pop them into the oven for 8-10 minutes or until just golden. Keep a good eye on them– different sized seeds will cook faster or slower.
Let them cool, and store in an airtight container. Recycled peanut butter jars work perfectly!