Wednesday, October 24, 2007

Roasted Squash Seeds

Let's go back to celebrating autumn, the start of rainy season in Portland...

Roasted Squash seeds:

First, de-gunkify and rinse your seeds.
Then, preheat your oven to 350F.
In a small bowl, spray the seeds with some oil (I used canola), and add a shake of sea salt, cayenne, nutritional yeast, chili powder, oregano and paprika. Stir well.

Consider adding a pinch of cumin, cocoa powder, pepper, coriander, curry, whatever you like.

Spread the seeds out on a lightly oiled baking sheet, or line it with parchment paper.
Cook for 10-15 minutes until lightly browned, stirring a couple of times.

Remove from oven, let cool a bite, and enjoy. Snack, garnish or add to salads. These are addictive.

october 017

Sure I made butternut squash soup last weekend and there is no photographic evidence, until now, technically. Speaking of photos..as I mentioned a couple posts ago, my camera is in its last days, if not already dead for good. Feel free to send digital camera recommendations my way - I'm looking to cap my price at $250, if that. I didn't want to make this purchase until after my NY trip, but it's time.

9 comments:

vegetalion said...

! I've always wondered if I could roast squash seeds the way people do pumpkin... but never wanted to waste the effort if they proved to be unpalatable.
thanks!

Kati said...

I really really love roasted squash seeds. My only complaint is that one squash generally yields so few.

I think I can safely recommend a Canon Powershot after about a month and a half of regular use. It's nothing terribly fancy ($150), but I'm happy with it.

You're coming to NY? I assume NYC area and not up here in ye olde sticks...

jess (of Get Sconed!) said...

Vegetalion - Sure! I think I've heard that there's a squash or two whose seeds you shouldn't eat, but I could be making that up. I've eaten toasted pumpkin, butternut, kuri and spaghetti seeds, off the top of my head.

Kati - I know what you mean, I almost gave storing tips, and then remembered that I rarely store them because I eat them, and add them to everything on my dinner plate!

For my NY trip, I'm visiting NYC indeed, but I'll be staying with my brother on Long Island. Are you upstate?

For cameras, I am very seriously considering another powershot - I've been using a PowershotA400 the past 3 years and have been happy with it as well. Thanks!

C said...

Those look outstanding. The first time I read the post, though, I thought you wrote "defunkify" instead of "degunkify."

funwithyourfood said...

:) de-gunkify is the best and most accurate description ever

Teddy

Christine said...

I <3 roasted squash seeds, especially spaghetti squash. My classmates think I'm a weirdo for eating all these seeds, but with some curry they are so yum! It also makes me happy that I am using more of the squash, kinda like recycling but not.

PS - I'm in NYC! Say hi when you get here :)

Vegan_Noodle said...

Oh yum , I love roasted squash seeds. SOmetimes I am a bit too lazy to go through the whole de-gunkifying (hehe) process, but they sure are worth it when I do. I like your spice suggestions!

green glue said...

Cool! Thanks for the information!

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