Roasted Kabocha Squash Seeds

Kabocha squashes, of the sweet mama variety, are one of my favorite winter squashes. The squash’s nutty and sweet taste renders any derived recipe delicious. Roasted kabocha squash seeds are easy to make and offer an easy and healthy snack alternative rich in vitamins and healthy fats.

Ideas of easy squash or pumpkin-based recipes:

• Roasted Kabocha Sweet Mama Squash

• Roasted Japanese (Kabocha) squash and chestnut soup

• Easy Butternut Squash Soup

• Deliciously Creamy Coconut Squash and Quinoa Soup

• Pumpkin Bredie

• Chocolate Chip Pumpkin Waffles

• Chocolate Chip Pumpkin Soft Cookies

• Pumpkin Pie Smoothie

Steps to Roasting Kabocha Squash Seeds

1. Halve squash

2. Remove seeds and clean

3. Marinate Seeds

4. Bake

5. Eat!

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Roasted Kabocha Squash Seeds

Yield: 1

Author: mddolce

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

Ingredients

• 1 medium-sized kabocha squash (sweet mama variety)*
• 1/4 tsp salt (or more to taste)
• 1/2 tsp paprika
• 1/2 tsp dry coriander (or any favorite spice)

Instructions

1. Set oven to 375 F.
2. Halve the squash, scoop out all seeds, and place in a container.
3. Add water to seeds and clean by removing squash and strings with hands.
4. Remove as much excess water as possible**.
5. Add 1/2 tsp salt, paprika, and dry coriander to the seeds. Mix to coat all seeds.
6. Add seeds to a baking sheet or dish lined with parchment paper***. Spread seeds to form a single layer.
7. Place the sheet or dish in the lower rack of the oven. Bake until brown around the edges, turning them halfway for about 30-35 min. Monitor periodically.

Notes

*yields about 1/2 cup to 3/4 cup of seeds

** No need to pat seeds dry with a towel; however, all excess water needs to be removed. 

*** Coating with a bit of oil makes removal easier but is optional. 

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