Roast Squash Seeds Perfectly! Learn An Urban Chef's Secret.
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An Urban Chef’s Secret. How to Perfectly Roast Squash Seeds!

roast squash seeds - An Urban Chef's Secret. How to Perfectly Roast This Season's Squash Seeds

Do you know how to roast squash seeds like a master chef would do? In this blog post, we will teach you how to roast squash seeds in a delicious way!

Fall is in full swing in the Northern Hemisphere. Varieties of squash are abundant. Local pumpkin patches are open, every business in the world seems to be selling selling pumpkin flavored coffees, soups, sweets and baked goods!

Related: The Strawberry Tree Jam Recipe

Jack-o-lantern enthusiasts are honing their knives skills and preparing for this years architecture. What comes with all that, is a great addition to our urban gardening culinary repertoire. I actually look forward to fall season just so I can also fresh

Roast squash seeds – an a annual tradition in our home

If you haven’t tried roasting your own, I highly recommend it – if you already roast, try changing up your flavors this year. Let’s compare notes- I’d love to hear your secrets in seed roasting. Leave me a message below in the moment section; and tell me all about it!

It’s all in the Brine

Brining your seeds in salted water before roasting, and all that delicious salt gets infused through the whole seed, not just sprinkled on top.

Ingredients: 

Kosher Salt

Water

Method: 

Scoop out the inside of your pumpkin, and place in a large bowl. Add 2 cups of salt. Rub the seeds together in your hands vigorously to remove any remaining pulp. Discard the pulp. (Don’t worry if there’s a little pulp left on the seeds when you roast them.

Fill the bowl with enough warm water, to cover seeds. Cover the bowl. Brine by soaking your seeds overnight.

The following day heat the oven to 250 F’ Degrees. ( lower temps will impart more flavor, but you can also flash roast in less time at higher temps 400’F degrees  for 10-12 minutes or until golden brown and crunchy) 

Drain seeds in a sieve or strainer. Discard any remaining the pulp. Rinse the seeds under cold water, then drain thoroughly and pat dry.

In a clean bowl, toss the seeds with the melted butter, olive oil, or coconut oil. Coat thoroughly. Add flavored salts and any additional seasonings- toss to coat. Get creative.

Spread seeds in one even layer across a prepared baking sheet. Slow roast by bake for 1 to 2 hours, or until the seeds are golden brown, dry and crunchy. Stir the seeds every so often while they’re baking, so that they toast evenly.

Cool, and transfer to an air tight container.

Related: Ratatouille: 10 Step Recipe to Vegetarian Heaven

Experiments with Flavors- Here are a Few of my Favorites 

Garam Masala

Curry Powders

Smoked Paprika and Chipotle and Cumin

Jalapeño Powder, Garlic and Paprika

Melted Butter and Kosher Salt

Sugar, Ginger and Orange Zest

Butter and Parmesan or Pecorino cheeses

Cinnamon, Sugar and Fresh ground Nutmeg with a Scant of Good Quality Instant Espresso Coffee Powder

Garlic Salt and Italian Seasoning

Pumpkin Spice

Lightly Tossed in Honey and Sriracha ( before cooking )

Brown Sugar and Maple Syrup ( before roasting)

Simple Syrup and Fresh Coconut

Balsamic Vinegar Honey ( before roasting)

Read Next: 6 Effective DIY Gardening Ideas for Your Urban Backyard

Note:

Any liquid flavor applications should be tossed before roasting. For easy cleanup with these applications make sure to line your baking sheet with foil. Apply a light dusting of organic, non-stick cooking spray before laying seeds down to roast. If roasting with fresh herbs– keep and eye on them, so they don’t burn and impart a bitter flavors.


Featured picture from @kelsey_thefarmersdaughter

About the Author

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Chef Gigi is recognized nationally as an expert in culinary education. She specializes in families and adults to help increase nutritional awareness and help take some of the stress out of being a busy-aware adult. Chef has coached thousands of children and adults how to shop, prep, cook and eat better. She has developed signature techniques while teaching two decades of hands on classes, private events, public speaking, writing, professional culinary demonstrations, television and radio engagements.Gigi, also was the former Academic Director who wrote and implemented the famed French Culinary School- Le Cordon Bleu’s, Hospitality Management Program. Currently, Gigi works as a freelance food writer, learning and development coach– while continuing as an instructional designer. Chef co-authored, “Learning with Little Lulu Lemon” and has appeared in a variety of media outlets including, Radio Disney and Bay Area local television broadcast with Spencer Christian, on NBC’s “View from the Bay” and CBS, “Eye on the Bay”. Regularly contributed to a monthly column, ” The Family Kitchen” for Bay Area Parent Magazine; a subsidiary of Dominion Parenting Media is the nation’s largest publisher of regional parenting magazines.In 2015 Chef Gigi went on to study at the National Association of Sports Medicine to further understand the impact of movement and nutrition on our bodies.Chef Gigi keeps bees, chickens and grows her own food. Chef contributes monthly to Urban Gardeners Republic with amazing recipes for the garden. Be sure to follow her here.

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