How to Roast Squash Seeds

How to Roast Squash Seeds How to Roast Squash Seeds Roasted squash seeds are served as a popular snack item in the Middle Eastern countries. People love to eat these roasted seeds similar to roasted peanuts and chips. The seeds are collected from a number of good varieties like acorn, butternut, and spaghetti. As the fruits are available during a specific season, you can remove the seeds from a squash mostly during a specific season. Further, these fruits are categorized based on the available seasons like winter squash and summer squash. Once you roast these seeds you can store these in airtight containers or bags and use for few weeks. You can prepare roasted squash seeds by using melted butter or olive oil along with salt. The recipe also allows you to experiment with the dish by using garlic salt and a number of additional spices and herbs. But once you spend a few minutes and roast the squash seeds, you can entertain your family members and friends with a delicious middle eastern snack item.

Recipe I

Ingredients

1 cup of winter squash seeds
1 tablespoon of olive oil
1/2 teaspoon of salt, or to taste

Instructions

Preheat the oven at 135 degrees centigrade or 275 degrees Fahrenheit. Place a baking sheet and line it with aluminum foil or parchment paper.
Remove the seeds from the squash and rinse these with water. During the rinsing remove the strings and bits of squash. Pat the rinsed squash seeds dry and transfer to a small bowl.
Stir in the tablespoon of olive oil and salt into the bowl of seeds. Keep stirring till the seeds are evenly coated with the olive oil and seed.
Transfer the seasoned squash seeds to the prepared baking sheer. Spread the seeds on the baking sheet by forming an even layer.
Bake the squash seeds for about 15 minutes or till the seeds starts popping. Remove the baking sheet from oven along with the roasted squash seeds. Allow the seeds to cool before serving to your guests.

Recipe II

Ingredients

1 ½ cups of raw squash seeds
1 ¾ tablespoons of melted butter or olive oil
1 tablespoon of salt

Instructions

Remove the seeds from the squash and place these inside a colander. Rinse these seeds thoroughly in the colander and remove the strings and bits of squash.
Spread out the clean squash seeds on a cookie sheet in an even layer. Allow the seeds to dry up completely. Alternately, you can pat the seeds dry. But the roast will be much better and crispy only when the squash sheets are completely dry.
Preheat the oven at 135 degrees centigrade or 275 degrees Fahrenheit. Toss the dry squash seeds with melted butter or olive oil and salt. Line the cookie sheet with aluminum foil and spread the seasoned seeds in a single layer.
Place the cookie sheet in the oven and bake the seeds for about 15 to 20 minutes or till the seeds turn golden brown.
Remove the cookie sheet from oven along with the roasted squash seeds. Allow the seeds to cool before serving to your guests.