Roasted Winter Squash Seeds
Whenever I roast halved winter squash, I look forward to making this snack from the steamy, tender seeds inside. Of course you can prepare it with seeds scooped from raw squash as well. Pumpkin seeds are perhaps best known; however, try it with other winter squash including butternut, acorn, kabocha, etc.
Preheat oven to 350° F.
Toss the seeds with the salt and spread out in a single layer on a parchment-lined baking sheet. Roast, stirring once, until the seeds are golden and crispy, about 12 to 20 minutes depending on the size of the seeds.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
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