As I speak, there is a roasted butternut squash-parsnip-carrot-sweet potato soup going on in my house. The point of this? (Besides the fact that there is soup happening and it’s perfect for these chilly evenings when snow is threatening). The squash seeds! Don’t throw them away. Roast them…like this:
Cocoa-Chili Roasted Pumpkin/Winter Squash Seeds
Do this first: preheat the oven to 350 degrees Fahrenheit (150 degrees Celsius).
Then throw the raw seeds that you just scooped out of your squash (ew, that sounds a tad impolite – my apologies) into a small saucepan. Add 1/2 teaspoon salt. Cover with water and bring to a boil over high heat. Turn the heat down and simmer for about 15 minutes. Drain the water from the seeds and pat the seeds dry with a paper towel.
Lay the seeds in a single layer on a baking sheet covered in parchment paper. Now comes the tricky part – adjusting the measurements that I sort of winged in the first place.
For 1/2 cup seeds, add:
1 teaspoon butter or ghee or coconut oil, melted
1//8 to 1/4 teaspoon baking cocoa powder
1/8 teaspoon chili powder
1/8 teaspoon salt*
Stir everything together on the baking sheet and pop in the preheated oven. Roast for 10 minutes then take the pan out and stir the seeds. Place them back into the oven for another 10 minutes, then remove. Cool completely and then dig in. You may need to make a few batches of these until you get the heat that you want (or just add more spice during or at the end of roasting). I’m a wimp, so this is sufficient on the pepper scale for me. I think more than one person might consider that the addition of a bit of ground cayenne might kick things up nicely as well….
If you don’t like chocolate (difficult to believe but I’m told it’s true for some folks), I have a lime and chili roasted pumpkin/winter squash seed recipe that you may enjoy – check it out here.
*There are metric conversion tables available here.
Enjoy!
Flowery Prose. 