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pumpkin & winter squash snacks

Toasted Pumpkin Seeds

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Or Acorn,  Butternut,  Spaghetti squash seeds…

 


In fact most winter squash are filled with edible seeds.  Some squash in the moschata or maxima family however have extremely tough fibrous seeds that are best not ingested, but the smooth seeds from your Halloween jack-o-lantern are not only edible, but delicious!  So cook up that squash for Roasted Squash Puree or make Spaghetti Squash with Choice of Flavors, and then toast the seeds for a kid-friendly snack.

My first grade teacher, Mrs. Haugh (pronounced ‘Hawk’) sent each of her students home with a slip of paper with these directions.  Even at 6 years old I was eager to try new recipes, and luckily I had a sympathetic and understanding mother who was willing to go along with the idea. Thanks for everything Mom!  You are the best!


Washed seeds from a pumpkin or winter squash
Soft butter, about 2 Tablespoons per 2 cups seeds
1/2 tsp Worcestershire sauce, optional
Salt & pepper

Scoop out the pumpkin ‘guts’ with your fingers, putting seeds in a strainer.  A large metal spoon is useful in scraping them out.  Quickly rinse the seeds, discarding (to your compost pile, red wigglers, or chickens) any fleshy bits.  


Drain well and spread evenly on a cookie sheet with sides.

Bake at 250 degrees Fahrenheit for 20 minutes to partially dry the seeds.  Add the butter and Worcestershire sauce if using, stirring to coat the seeds, and spread them out again in an even layer.  Sprinkle with salt and pepper.

Bake at 300 degrees until crispy and browned, about 15 minutes.  Test a seed by bending it in half.  It should snap decisively. 

Serve warm and enjoy them while they last! Leftovers can be stored in a glass jar at least a week.


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