Tiny little winter squash treats anyone?
Who else gets excited about turning something usually discarded into a delicious snack? I literally can't get enough of these toasted squash seeds – they're my ultimate little treat during the colder months! It's such a simple way to practice #closedloopcooking and get more out of your beautiful *winter gourds*. Here’s how I make my super simple, ridiculously addictive toasted squash seeds: Ingredients: Squash seeds (from any winter squash like butternut, acorn, or delicata) 1-2 teaspoons olive oil or melted butter Salt to taste (I love flaky sea salt!) Optional seasonings: paprika, garlic powder, a pinch of cayenne for savory; cinnamon sugar for sweet. Instructions: Clean the seeds: This is crucial! After scooping them out of your squash, rinse them thoroughly under cold water to remove any stringy pulp. A colander works great here. Don't worry if a tiny bit of pulp remains, but try to get most of it off. Dry them well: Spread the clean seeds on a clean kitchen towel or paper towels and pat them as dry as possible. The drier they are, the crispier they'll get. You can even let them air dry for an hour or two. Season: In a small bowl, toss the dried seeds with the olive oil or melted butter until lightly coated. Then, sprinkle with salt and any other desired seasonings. For a savory kick, I often use smoked paprika and a tiny bit of chili powder. If you're feeling sweet, cinnamon sugar is amazing! Roast: Preheat your oven to 300°F (150°C). Spread the seasoned seeds in a single layer on a baking sheet. Roast for 15-25 minutes, stirring once or twice, until they are golden brown and perfectly crisp. Keep a close eye on them, as they can burn quickly. Let them cool completely on the baking sheet – they’ll get even crispier as they cool. These are fantastic on their own as a snack, sprinkled on salads for extra crunch, or even as a topping for your favorite winter soups. It's one of my top how to use winter squash hacks! Beyond just the seeds, there are so many other fantastic winter squash recipes that are easy and delicious. If you're wondering how to use winter squash beyond just roasting, here are a few other simple ideas: Classic Roasted Squash: Cut your favorite winter gourd (like butternut, acorn, or delicata – some types of green squash like delicata are particularly great for this as you can eat the skin!) into chunks, toss with olive oil, salt, pepper, and herbs like rosemary or thyme. Roast at 400°F (200°C) until tender and slightly caramelized. So simple, so comforting. Creamy Squash Soup: Roast or boil chunks of butternut or kabocha squash until very tender. Blend with vegetable broth, a splash of coconut milk or cream, and seasonings like ginger, nutmeg, and a little curry powder for an incredibly warming soup. It's a perfect meal on a chilly evening! Stuffed Squash: Acorn squash halves are perfect for stuffing! Roast them first until partially tender, then fill with a mixture of cooked quinoa or rice, sautéed vegetables, nuts, and herbs. Bake until the filling is heated through and the squash is fully tender. It's a hearty and impressive dish that's surprisingly easy. I love experimenting with different ways to enjoy these versatile vegetables. What are your favorite winter gourd recipes or secrets for using every part of the squash? Share your tips below – I'm always looking for new ideas for my next *little treat*!
