; ). Let cool on pan, they’ll crisp as they cool. Preheat oven to 275 F. Toss the dry squash seeds with salt and butter and place in a single layer onto a cookie sheet lined with aluminum foil or parchment paper. Use your hands to pull out the seeds into a large bowl Try to squeeze the seeds out, leaving as much of the pulp behind as you can. I’m definitely giving this a try with tonight’s spaghetti squash. Distribute in an even layer on a rimmed baking sheet, then pour any oil remaining in the bowl over the squash. I tried many, many recipes that came out, not as I expected. After they’re cooled, I scoop out the seeds and whatever pulp that is still attached goes into the convection oven to slow roast and to dry out the pulp. But the full-on pumpkin seed? Some salt and microwaved them 30seconds Husks are too tough. Roast in the oven for 45 minutes, or until a fork easily slides in and out of the non-hallow half. You'll only find simple family foods here, nothing too weird, only the good stuff. You’ll love it Angel, the other varieties are even better than pumpkin seeds if you ask me. Thanks Don, I’ll try that next time for sure , I roast winter squash whole in my countertop convection oven. Roast squash and aubergine moussaka. The kitchen is my happy place where I play with fabulous ingredients that nourish the body and soul. So thanks for this post — I learned a ton of new stuff. Instantly burnt . Butternut Squash fettuccine, or pumpkin pasta. The squirrels have acorns, after all:), I haven’t roasted pumpkin seeds in years — because they’re so darn hard to eat! I just visited our pumpkin patch yesterday, so I’m gearing up for some seed roasting soon . Is that it? Place on cookie sheet with spices and butter in a mound. Hope your hubbard seeds are delicious, roasting over a wood stove sounds ideal. Bake at 400°F for 45 minutes or until a knife can easily be inserted into the flesh. . To get you fired up about good food! I love to serve them in little bowls as a healthy snack, or an appetizer with wine, beer, or cocktails. For this mashed butternut squash recipe, we start by roasting the squash, which really intensifies its flavor and sweetness. SO good! Sometimes I’ll add them to my granola or trail mix recipes, too. I also grew a kind of pumpkin this year called “BearNaked” they have no shells! Way better. Yikes! So now I just mix eg a T or 2 of the roasted pulp (and/or the fruit) in your dog’s dinner, you may even find they no longer need anal gland expression. But that’s just the beginning, you can roast any winter squash seed and use any spice or herb flavoring you like. Have you ever grabbed a handful of roasted pumpkin seeds, maybe at a friend’s house, and popped them in your mouth, expecting something wonderfully crunchy and delicious, only to find yourself gnawing endlessly on the wooden shells and madly trying to figure out how to ‘dispose’ of them politely? I tried roasting the seeds of a butternut squash I bought for cooking, but was dissapointed to find that most of the seed shells were empty!!! BUTTERNUT SQUASH RECIPES. YES OH YES they ARE tastier than pumpkin seeds! Their seeds are smaller, and so much more tender and flavorful that those cardboard pumpkin seeds. They stay super crunchy, and I’d just keep them in an airtight container. Would you freeze them if you don’t have time to roast them or want to wait until you can add a different squash seed in there with the ones you had already stored?? Different squash seeds will be different, and butternut does have tough seeds. Rub with olive oil and salt and arrange cut side down on a parchment lined baking sheet. Way better. Boil squash seeds in salted water for 10 minutes. To answer my own questions: Is there any difference? Heat the oven to 400°F with a rack in the lower-middle position. I’m wondering, now i’m also wondering how you can STORE the seeds (if you can) possibly to use at another time?? Sharing . Remove the seed from each hull. I dig cooking, writing, photography and gardening. I have never roasted my acorn squash seeds, but I’m going to now Great post! Drizzle seeds lightly with olive oil and … So that’s how I do it. I had saved a bunch of seeds from different squashes in a bowl in the refrigerator, roasted them all together and they came out great – can’t stop eating them! Especially after the experience of toasting the pumpkin seeds, I couldn’t help wonder if the butternut seeds would be any different or the same. I used coconut oil, salt, pepper and chili powder! The only problem is that the seasonings won’t stick to the seeds, so they will have to be plain. I used my toaster oven and lined my pan with parchment paper and SUCCESS! I especially love the combination of flavors like sweet, salty, earthy, and nutty. What a terrific post! Why is it that we don’t eat them all the time already? Scatter with pumpkin seeds Scatter with pumpkin seeds 1 hr and 5 mins Toss the seeds with the oil and the appropriate seasonings in a small bowl. Add more salt or seasonings to taste. No I haven’t ~ let us know if you try it! When you remove them … Bake for 15-20 minutes, until they turn golden and start to pop. Been there and done that and that’s why I’ve never been a fan of the stuff…that is, until I figured out the secret. Use mashed or pureed butternut squash as part of a casserole or as an egg replacer in baked goods … All rights reserved. Hi, I'm Jill McKeever, mother of Simple Daily Recipes food blog. These baked butternut squash recipes are cozy, comforting and perfect for a cool day. But they’re fine just out on the counter in a bowl for several days for sure. Skim them off and spread them out to dry. I tried 300 but the seeds didn’t cook well so I tried 330. Once it’s dried, it’s easy to crumble and free the seeds. Going to try your method now , I love these tasty seeds, Sue, but I have to admit I’m not always patient enough to save them. It worked just fine at this temp. X 2 and they were nice and crunchy Roast until golden brown and a skewer inserted into the largest piece meets no … Spread seeds in a single layer on the prepared baking sheet. I used to be quite picky about the pulp but not anymore. Take roasted, cooled squash seeds and pound them lightly between two sheets of wax paper. Oh, I see how it is. YES OH YES they ARE tastier than pumpkin seeds! The combination of olive oil, pasta water and the starch from the pasta gives you a nice creamy consistency without cream. 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