So now that we’re all buying a squash or two with every trip to the grocery store (or at least I am), I think it’s perfect timing to go over how easy it is to make roasted squash seeds and how much you’re going to absolutely love this little fall snack that’s sorta just an added bonus kind of recipe. I consider October 1st to be the start of winter squash season. I stood over the baking sheet on top of the oven and ate every single one of these crispy roasted seeds by myself, fully intending to save some for Ulysses but failing miserably with a capital F. What resulted was one of the most delicious snacking experiences I’ve had in years. Until I was playing around with how to cook buttercup squash and decided to save the seeds, clean them off and roast them. This article explains the difference perfectly but basically, pepitas come from very specific types of pumpkins, not the kind we buy, carve or eat.īut pepita consumption (both in the actual seeds or as pumpkin seed butter) is about the closest I’ve come to eating any roasted squash seeds in years. And while the whole world thinks pepitas are pumpkin seeds. Knowing my mom, if she was going to go through that messy effort with an 8 and 6 year old, she’d get something out of it in return, namely some roasted pumpkin seeds. Pretty sure the last time I enjoyed a roasted squash seed was in the house I grew up in (which we moved out of when I was 9) during what I can only imagine to be a year my brother and I were successful in breaking down my mom’s resolve to carve pumpkins. It had been a minute since I roasted any squash seeds.Īnd by a minute, I mean more like 30 years. Everyone tends to go for pumpkin but have you ever roasted squash seeds instead? Almost all winter squash are great candidates for seed roasting! Learn how to make crispy, delicious roasted winter squash seeds with this easy method and simple seasoning.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |