Thursday, January 6, 2011
Curried Butternut Squash Soup, and figured it was time I finally got on the seed-roasting bandwagon.
Roasted Squash/Pumpkin Seeds
Adapted from Simply Recipes
One medium-sized butternut squash or pumpkin
Preheat oven to 400 degrees (place a rack at the top of the oven). Cut squash from root to tip and use a large metal spoon to scrape and scoop the seeds from within. Separate the seeds from the strings and rinse the seeds well in a colander. Add seeds, water (about 2 cups per half cup of seeds), and salt (1 tablespoon per cup of water) to a saucepan and bring to a boil. Boil for ten minutes and drain. Dry off seeds and place them on a single layer on a roasting pan coated with a small amount of olive oil. Roast on the top rack until seeds begin to brown, 10-20 minutes. Allow the seeds to cool before eating whole. Sprinkle with additional salt if desired.