Best 4 Roasted Butternut Squash Seeds Recipes
Roasted butternut squash seeds are a delicious and nutritious snack that can be made easily at home. They are packed with healthy fats, protein, and fiber, and they make a great addition to salads, soups, and trail mixes. Roasting the seeds brings out their natural sweetness and nutty flavor, and it also helps to crisp them up. Whether you are looking for a healthy snack to enjoy on its own or an ingredient to add to your favorite recipes, roasted butternut squash seeds are a great option.
Here are our top 4 tried and tested recipes!
ROASTED BUTTERNUT SQUASH SEEDS
Cooking up some winter squash? Stop tossing out the seeds. Seeds from butternut, spaghetti, acorn, and other hard squashes can be roasted into a crispy snack or salad topper, just like pumpkin seeds. Season with chili powder, garlic powder, seasoned salt, or curry.
Provided by Alyssa Singer
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Clean pumpkin seeds so there are no strings or pulp attached to them. Pat dry or let air dry in a strainer.
- Spread seeds in a single layer on the prepared baking sheet. Drizzle seeds lightly with olive oil and stir to coat evenly. Sprinkle lightly with chili powder and sea salt.
- Bake, stirring every 5 minutes, until just slightly golden, about 15 minutes. Remove from oven and allow to cool.
Nutrition Facts : Calories 217.3 calories, Carbohydrate 6.3 g, Fat 19.2 g, Fiber 1.4 g, Protein 8.5 g, SaturatedFat 3.5 g, Sodium 88.8 mg, Sugar 0.4 g
CINNAMON-VANILLA ROASTED BUTTERNUT SQUASH SEEDS
When cooking butternut squash, don't throw out the seeds when you can roast them into these tasty treats. The warm aroma of cinnamon and vanilla fills our home while these roast. They are crispy and have just the right balance of flavors. This recipe calls for butternut squash seeds, but the seeds of any other winter squash could be substituted such as pumpkin, acorn, hubbard, etc. Do note, however, that larger seeds will take a bit longer to roast.
Provided by MarthaStewartWanabe
Categories < 60 Mins
Time 45m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 300°F.
- Remove seeds from squash and wash thoroughly to remove as much pulp as possible.
- Spread seeds onto a work surface covered with paper towels and allow to air-dry for 15-30 minutes.
- In a small bowl, whisk together melted butter, vanilla, cinnamon and sugar. Add seeds to mixture and toss until thoroughly coated.
- Onto a medium baking sheet, spread into a single layer.
- Roast for 40 minutes or until seeds are crisp and lightly browned.
- Remove from oven and allow to cool completely before stirring or storing in an air-tight container. The seeds should keep for one to two weeks.
ROASTED BUTTERNUT SQUASH QUINOA WITH PUMPKIN SEEDS
Tired of the same old side dish for the holidays? Wow your family and friends with this simple yet unique side that is sure to please. The crunch from the pumpkin seeds, texture from the quinoa, and the earthiness from the roasted squash really sets this one apart.
Provided by Soup Loving Nicole
Categories Trusted Brands: Recipes and Tips Swanson®
Time 34m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.
- Mix the warm melted butter, thyme, sage, and sugar together in a small bowl.
- Place cubed butternut squash in prepared baking dish. Drizzle with seasoned butter. Roast uncovered in preheated oven until tender, about 20 minutes.
- Heat oil in a skillet over medium heat. Toast quinoa in oil until light brown, about 5 minutes. Add Swanson® Chicken Broth to quinoa and bring to a boil. Cover and turn heat to low. Cook for 10 minutes without disturbing. Remove from heat and let sit covered until broth is absorbed, about 3 minutes.
- Stir the quinoa and pumpkin seeds into the roasted squash.
Nutrition Facts : Calories 314.1 calories, Carbohydrate 34.9 g, Cholesterol 17.8 mg, Fat 16.2 g, Fiber 4.3 g, Protein 9.8 g, SaturatedFat 5.3 g, Sodium 486.8 mg, Sugar 2.1 g
ROASTED BUTTERNUT SQUASH SALAD WITH CARAMELIZED PUMPKIN SEEDS
We had left over roasted butternut squash one night, so I threw it on a salad and topped it with cheese. My family loved it! Since then we added caramelized pumpkin seeds (my brother's idea) and a homemade dressing. -Nicole Sadowsky, Rancho Santa Fe, California
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 8 servings.
Number Of Ingredients 19
Steps:
- Place squash in a greased 15x10x1-in. baking pan. Drizzle with oil and sprinkle with salt and pepper; toss to coat. Bake, uncovered, at 400° for 30-35 minutes or until tender, stirring occasionally. In a large bowl, combine spinach and cheese; set aside., In a large dry skillet, heat pumpkin seeds over medium heat for 4-6 minutes or just until seeds are golden brown, stirring constantly. Reduce heat to low. Add oil to seeds; toss to coat. Stir in the brown sugar, vinegar and salt. Cook and stir until brown sugar is melted and seeds are coated. Cool on waxed paper., In a small bowl, whisk dressing ingredients. Drizzle over spinach mixture; toss to coat. Transfer to a serving platter. Top with squash; sprinkle with pumpkin seeds.
Nutrition Facts : Calories 218 calories, Fat 12g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 486mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges
Tips:
- Choose ripe, firm butternut squash with deep orange flesh.
- To easily remove the seeds, cut the butternut squash in half lengthwise and scoop out the seeds with a spoon.
- Rinse the seeds thoroughly to remove any remaining pulp.
- Soak the seeds in a bowl of cold water for at least 30 minutes to remove any bitterness.
- Drain the seeds and pat them dry with a paper towel.
- Toss the seeds with olive oil, salt, and your favorite seasonings.
- Spread the seeds in a single layer on a baking sheet and roast in a preheated oven at 350°F (175°C) for 15-20 minutes, or until golden brown and crispy.
- Let the seeds cool completely before storing them in an airtight container at room temperature.
Conclusion:
Roasted butternut squash seeds are a delicious and nutritious snack that is easy to make at home. They are a good source of protein, fiber, and healthy fats. Roasted butternut squash seeds can be enjoyed on their own or added to salads, soups, and other dishes. With their nutty flavor and crunchy texture, they are a great addition to any healthy diet.
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