One part of eating home-grown is figuring out how to deal with the ebbs and flows of produce. You might get 6 squash in one week, but that’s it for the year. Tomatoes and berries tend to ripen in clusters. You don’t want to waste anything, but there’s only so much you can do with something in one week.
Unfortunately, my garden isn’t yet producing enough to make large batches of jam or tomato sauce. In this case I’m more likely to have too little than too much. So I want to make the most of everything I get.
These roasted squash seeds are a simple way to make the squash go just a little farther. They’re sweet and spicy and crunchy and fun.
They took about an hour to roast over low heat.
Hope you enjoy them as much as I do!
- Seeds from one winter squash
- 1-2 tsp oil
- 1 -2 tsp ras al hanout
- Clean the seeds and remove squash residue, then pat dry. The more you dry off the seeds, the faster they will roast.
- Preheat oven to 250 degrees.
- Mix cleaned seeds with spices and a small amount of oil to get the spices to stick.
- Spread seeds out on a cookie sheet lined with parchment paper, or a baking stone. Bake for 45-60 minutes until seeds crisp up and start to brown.