Last week I got my salad love on with one of my new favorite dishes – this cauliflower and winter squash salad (perfect for Thanksgiving if you’re wondering!) It’s bright, flavorful, and filling, perfect for some much needed vegetable action as it gets colder. One of the best by-products of this salad is all of the extra seeds that come from scooping out your squash innards. Toasted squash seeds are quite literally the BEST snack! Versatile little flavor vehicles that just get my true snack self. You can season squash seeds to your liking, sweeten them up with a bit of cinnamon or go wild with nutritional yeast. It’s a roller coaster of taste over here friends.
Cooking and eating the leftover seeds from any squash is a wonderful way to close the loop with this vegetable (I used delicata squash.) After scooping out the center, you clean the seeds, dry on a fresh cloth, flavor, and bake! You can also reserve the extra pulp from cleaning the seeds for your weekly batch of homemade vegetable stock, what a way to cook! I’m proud of you. Keep up the good eats.
Easy, tasty toasted squash seeds that you can get wild flavoring! Perfect for snack, topping, and closing the squash loop.
- Scooped out center from 1 - 2 squash (I used delicata, bake time may increase / decrease depending on size of your seeds.)
- ¾ - 1 tbsp Olive Oil (add extra ¼ for more seeds)
- ¾ - 1 tbsp Salt (add extra ¼ for more seeds)
- ¼ - ½ tbsp Pepper (add extra ¼ for more seeds)
- 1 - 2 tbsp Nutritional Yeast, look for this in bulk! (add extra tbsp for more seeds)
Preheat oven to 325°.
Using two bowls, separate squash seeds from pulp as best you can into a clean bowl. Reserve leftover pulp in freezer for vegetable stock from scratch.
Pour seeds onto clean dish towel and dry off as much moisture as you can.
Pour seeds into bowl and olive oil. Add salt, pepper, and nutritional yeast and stir until evenly coated. I’m a fan of approximating seasoning here to your liking. I encourage you to experiment a bit to see what flavor strikes you.
On an ungreased baking sheet spread seed flat and evenly.
Bake for 20 minutes, rotate in oven, and bake for an additional 10 minutes or until golden brown.
What’s your favorite squash seed flavoring?
Give us a shout if you try it out! #closedloopcooking