Seasonal Winter Squash Oven Baked Seeds
Recently I made a couple items from Butternut and Acorn Squashes, but what to do with the seeds? Eat them of course, but first let’s give them some seasoning and a tiny dabble of oil and wa laa a healthy fun seasonal snack. I don’t like to waste if I don’t have to, and why throw these away. No there may not be many seeds in other squashes, versus a traditional pumpkin, but they are there, and it doesn’t take long to bake and even less time to season.
My hubby and I love snacking on the seeds, so I thought I should post my guide to roasting this seasonal favorite snack. First, if you have read my notes, you may have caught on that the pan is half the battle when baking. Again, if it is a dark coated pan, it will brown and crisp more, and has more of a risk of burning versus a light colored pan. You could adjust the temperature lower, to counter the effects. While a light coated pan will reduce the risk of burning considerably, it also reduces the ability to brown and crisp. So figure out how you and whoever is lucky enough to share those golden seeds with you, prefers the texture and go from there. You may have to experiment a couple of times to get the timing and temperature. Here I used my Sur la Table jelly roll pan, but next time I will try my darker pan to compare. I like to use a jelly roll pan because it has sides to hold those slippery seeds inside, in contrast to a cookie pan that the seeds could potentially slip off quite easily.
Update- I used my dark coated pan, and I noticed the garlic burns easier so I had to turn off the oven the last 5 minutes and I just watched the seeds to make sure they weren’t getting too dark. Also, I tried using dried thyme versus fresh, and it just doesn’t taste as good. So stick with fresh herbs.
- Seeds from your winter squash about 3/4 Cup of Seeds (here I used and Acorn squash with the pulp removed. Although I like the pulp roasted and it doesn’t bother me to leave some in)
- ~1 tsp. Olive Oil
- 1 heaping tsp. chopped fresh thyme leaves
- 1 small garlic clove minced
- 1/8 tsp. pepper or to taste
- 1/2 tsp. Italian seasoning or mixed blend (optional)
- salt to taste (if blend does not contain salt)
- Separate the seeds, but no need to rinse.
- In a small bowl add your olive oil, fresh herbs such as thyme, minced garlic, pepper and I tossed in a little italian seasoning with salt.
- On a middle rack in your preheated oven, bake at 300 for 10 minutes
- Remove from oven and stir. Bake for an additional 5 minutes. Keep an eye out the last 5 minutes. If you are using a dark pan, you can turn off the heat here and keep the oven closed, the last 5 minutes.
Note: In the event you only have a dark pan and your seeds are coming out too brown, you can try using parchment paper, reducing the heat, lowering your rack position, or turning your oven off earlier. Lots of options.