Roasted Hubbard squash seeds
Roasted Hubbard squash seeds are an easy and healthy fall treat.
Servings: 1 1/2 cups
Calories: 33kcal
Equipment
Ingredients
- 1 1/2 cups raw Hubbard squash seeds
- 1 tbsp. olive oil
- 3/4 tsp. kosher salt see note in post
- 1/2 tsp. granulated garlic / garlic powder
- 1/4 tsp. granulated onion / onion powder
- 1/4 tsp. smoked paprika
- 1/8 tsp. black pepper
Instructions
- Preheat oven to 350°F / 177°C / Gas mark 4.
- Slice a 5 - 6 lb. Hubbard squash in half with a sharp chef's knife. Use a large spoon to scrape the stringy fibers from the middle of the squash. Remove seeds and discard fibers.
- Wash Hubbard squash seeds in colander or strainer to remove pulp, stirring them around with your hand to make sure they are all washed clean.
- Place on clean kitchen towel and dry thoroughly.
- In a small bowl, toss squash seeds with oil, salt, garlic, onion, paprika and pepper.
- Place on sheet pan and roast for 15 minutes, stirring every 5 minutes to ensure even browning. *If you hear seeds beginning to pop in oven, that's your cue to remove them and check for doneness.
- Cool seeds completely before storing in an airtight container.
Video
Notes
Store the roasted squash seeds in an airtight container for a few days on the counter. If you want to store for a longer period, it’s best to refrigerate them because, like nuts, they can go rancid.
To keep them for an extended time, put them in a zip-top bag and toss in the freezer.
Nutrition
Serving: 1/4 cup | Calories: 33kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 158mg | Fiber: 1g | Sugar: 1g