Tastiest toasted squash seeds

If you’ve made this insanely delicious (and easy) roasted winter squash gnocchi or the 5 spice apple + squash salad you probably have a few leftover squash or pumpkin seeds on hand. Don’t toss em! Those little seeds are the perfect flavor vehicle–an awesome plant-based / vegan snack you can have on the go or as a pantry staple. Cooking and eating the leftover seeds from any squash is a wonderful way to close the loop with winter produce. And 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.

Jump to recipe

squash seeds
squash seeds in a pan

I love adding salty seed to salads for a bit of crunch or soups to contrast the texture. Or honestly, straight out of the jar by the handful, not sharing. They’re that good! Not to mention super simple to whip up. The secret to a good toasted squash seed is a quick pre-toast salt water soak. Salted water helps break down the toughness of the seed making it delightfully crisp and impossible to eat only one.

To prepare these beauties you can always toast in the oven, but for a faster cook I like to pull out my cast iron skillet. You can control the browning better and taste as you go. Is there anything cast iron can’t do? A little olive oil, salt, and your desired seasonings and we’ll be in business!

What’s your favorite squash seed flavoring? Let me know if you try it out! #closedloopcooking

Tastiest toasted squash seeds   by

Easy, tasty toasted squash (or pumpkin) seeds perfect for snack, topping, and making the most of your produce. Zero waste and packed with flavor!

makes: 2 - 3 servings | total time: 20 min

Closed Loop Cooking Icon
squash seeds

Ingredients

  • scooped out center from 1 - 2 squash (I used delicata. You can use pumpkin, butternut, acorn, or really any squash variety here.)
  • 1 cup approx water
  • 2 tbsp kosher salt (for soaking)
  • 2 tbsp olive oil
  • 1/2 tbsp kosher salt (for flavoring)
  • 1 tbsp nutritional yeast
  • 1/2 tsp black pepper
  • 1/2 tsp chili flake (optional)

To-Do's

  1. 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. Add water and soaking salt to bowl. Soak seeds for 10 – 15 minutes to tenderize.
  2. Strain seeds. Pour seeds onto clean dish towel and pat dry.
  3. Pre-heat up your cast iron skillet, add in olive oil. Once hot, add in squash seeds.
  4. Stir seeds for 2 – 3 minutes. Add salt, nutritional yeast, black pepper, and chili flake. Stir continuously for 4 – 5 more minutes, until seeds are golden brown.
  5. When you start to hear a few seeds popping this is a sign they are ready to come off the heat. Turn off pan and transfer to a bowl to let cool.
  6. Add extra salt, or nutritional yeast, if desired, and toss once more. I encourage you to experiment a bit to see what flavor you prefer.
  7. Enjoy! These keep well about 2 weeks in the pantry. Try adding to salads, soups, a hearty veggie bowl, or just as a snack on their own!
Rated [awcr_rating type="averageRating"]/5 based on 2 reviews

Comments

2 thoughts on “Tastiest toasted squash seeds”

Leave a Comment