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!
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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