Healthy Living How To

Vanessa Rae Romero

Roasted Delicata Seeds

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How else do you serve roasted toasted teeny tiny little delicata squash seeds but in a shot glass?! Roasting squash seeds isn't exactly creative cookery, so I made up for it in creative presentation. If you haven't roasted squash seeds before it's very simple, but take note, if you want a substantial amount of seeds, say more than a shot glass full, you will need more than two delicata squash. Perhaps use a pumpkin instead.
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We have been enjoying squash, mostly delicata and carnival, a few times a week this fall season. After making these roasted seeds the other night, I have been kicking myself a little. For all the squash we have eaten, I've been washing the seeds down the garbage disposal. Why, oh why? So easy to make and so fun to eat (and serve).
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I realize there are many was to spice these seeds up, but simple is good too. These are fabulously crunchy with just a touch of Celtic sea salt. However, I'll save you the Google search, if you want to spice up your seeds, here are some options:

  • cocoa powder & stevia
  • curry powder & salt
  • lemon pepper, oregano & salt
  • cinnamon, ginger, nutmeg & stevia
  • garlic powder & salt
  • cayenne pepper, stevia & salt
  • Italian seasoning, parmesan cheese & salt

You will have to play with the amount of spices you use as it varies depending on the volume of seeds. Also, you do not have to add any oil to roast these, as long as the seeds are still a little damp, the spices will stick just fine.

Roasted Delicata Seeds

Printable Recipe

Prep Time: 5 minutes
Cook Time: 20 minutes
Serves 2

Ingredients

  • Seeds from 2 Delicata Squash
  • Celtic Sea Salt

Directions

1. Separate seeds from the squash flesh, rinse and drain (not dry).
2. Line sheet pan with parchment paper and spread seeds out.
3. Sprinkle seeds with Celtic sea salt.
4. Bake at 350° F for 10 minutes then toss and turn seeds and bake for an additional 10 minutes.
5. Seeds are done when toasted and crunchy.

If you haven't made delicata squash (gasp!!!), you should. It is amazingly delicious. It's very easy to cut and cook. You can eat the skin AND the seeds! I have a little tutuorial on how to prepare it found here: Delicata Deliciousness. Winter squash is in season and usually that means reasonably priced. Our local co-op has seasonal squash priced at $0.99/lb. We were at Whole Foods last weekend and they had it priced the same.

You are going to want to come back tomorrow, to check out what I used the squash for, you know the ones where the roasted seeds came from. I will leave you with a picture as a teaser.