Roasted Seeds


These roasted seeds are from the Kabocha Squash. I had never made it before and didn't realize all the seeds it has. I decided to give it a try and roast them. They actually turned out really great! So, if you are trying out my Kabocha Squash recipe, don't throw out those seeds! Roast them instead. They are a great snack!





You will need the following for this Roasted Seeds Recipe:



  • Seeds (Kabocha, Pumpkin, etc)
  • Extra Virgin Olive Oil
  • Salt
  • Cumin



Quick Tip: Place the seeds outside under the sun & it will speed up the drying time!

To prepare this dish, start by removing the seeds from the squash or pumpkin. Rinse them off and try to remove any excess flesh. Lay them out on a cookie sheet and let them completely dry, about 2-3 days. 

Once dry, remove any remaining flesh and place them in a bowl. Pre-heat the oven to 425 degrees F. Drizzle some extra virgin olive oil, just enough to coat them. Then add some salt and 1/2 tsp of cumin. You can add more spice if you wish. The 1/2 tsp of cumin was not over powering, but provided extra flavor. Next, remove the seeds from the bowl and evenly spread them out on a cookie sheet.

Once the oven is heated, place the seeds in the oven and roast for about 7 minutes. Just make sure you keep an eye on the seeds to avoid burning them. If you like them really roasted, continue roasting them for another few minutes.

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