To clean the seeds, place them in a colander and run cold water over them. Try to discard as much of the pulp as possible from the get go but don’t worry if there’s still a bit attached.
When you first scoop out the seeds from any winter squash, you’ll likely still have a bit of the pulp attached (like the picture above in the colander). HOW DO I CLEAN SQUASH SEEDS FOR ROASTING? You can learn about a bunch of the more popular varieties in my guide to winter squash but just pick whichever one you like best or are planning to use in an upcoming recipe and instead of scooping out and discarding the seeds, set them aside for later use. I actually have a recipe specific to roasted delicata squash seeds if you’re using that kind. With that in mind, seeds from buttercup, delicata and acorn are actually some of my personal favorites but any will do. The smaller the seed, the more crispy and thin they roast up making them a little easier to chew. Whether you like acorn, butternut, spaghetti, kabocha, delicata, buttercup, honeynut, sweet dumpling, etc… all of those squash varieties are way better suited for roasting and snacking than pumpkin. So, toss the pumpkin aside and grab another winter squash instead! WHAT KIND OF WINTER SQUASH SEED CAN I ROAST? When you roast them, the result is just sorta gross if we’re being honest and you’re left wanting to spit half of the seed out rather than swallow. The answer is simple: pumpkin seeds are just too big, too tough and way too fibrous. Let’s cover the underlying question first, why are we using winter squash to make seeds instead of roasting pumpkin seeds.
So go make some creamy delicata soup, kabocha squash chili or, maple baked white acorn squash but save the seeds because we’re getting our roast on! WHY WINTER SQUASH INSTEAD OF PUMPKIN? So now that we’re all buying a squash or two with every trip to the grocery store (or at least I am), I think it’s perfect timing to go over how easy it is to make roasted squash seeds and how much you’re going to absolutely love this little fall snack that’s sorta just an added bonus kind of recipe. I consider October 1st to be the start of winter squash season. I stood over the baking sheet on top of the oven and ate every single one of these crispy roasted seeds by myself, fully intending to save some for Ulysses but failing miserably with a capital F. What resulted was one of the most delicious snacking experiences I’ve had in years.
#COOK BUTTERCUP SQUASH HOW TO#
Until I was playing around with how to cook buttercup squash and decided to save the seeds, clean them off and roast them. This article explains the difference perfectly but basically, pepitas come from very specific types of pumpkins, not the kind we buy, carve or eat.īut pepita consumption (both in the actual seeds or as pumpkin seed butter) is about the closest I’ve come to eating any roasted squash seeds in years. And while the whole world thinks pepitas are pumpkin seeds. Knowing my mom, if she was going to go through that messy effort with an 8 and 6 year old, she’d get something out of it in return, namely some roasted pumpkin seeds. Pretty sure the last time I enjoyed a roasted squash seed was in the house I grew up in (which we moved out of when I was 9) during what I can only imagine to be a year my brother and I were successful in breaking down my mom’s resolve to carve pumpkins. It had been a minute since I roasted any squash seeds.Īnd by a minute, I mean more like 30 years. Everyone tends to go for pumpkin but have you ever roasted squash seeds instead? Almost all winter squash are great candidates for seed roasting! Learn how to make crispy, delicious roasted winter squash seeds with this easy method and simple seasoning.
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