HOW TO ROAST SQUASH SEEDS RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

ROASTED WINTER SQUASH SEEDS RECIPE | ALLRECIPES



Roasted Winter Squash Seeds Recipe | Allrecipes image

Pumpkins aren't the only squash that yield tasty seeds for roasting! Next time you prepare butternut or acorn squash save the seeds and have yourself a nutritious little snack.

Provided by Blancheskid

Categories     Appetizers and Snacks    Nuts and Seeds

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 1 cup

Number Of Ingredients 3

1 cup winter squash seeds
1 tablespoon olive oil
½ teaspoon salt, or to taste

Steps:

  • Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper or aluminum foil.
  • After removing the seeds from the squash, rinse with water, and remove any strings and bits of squash. Pat dry, and place in a small bowl. Stir the olive oil and salt into the seeds until evenly coated. Spread out in an even layer on the prepared baking sheet.
  • Bake for 15 minutes, or until seeds start to pop. Remove from oven and cool on the baking sheet before serving.

Nutrition Facts : Calories 216.5 calories, CarbohydrateContent 6.1 g, FatContent 19.2 g, FiberContent 1.3 g, ProteinContent 8.5 g, SaturatedFatContent 3.5 g, SodiumContent 297 mg, SugarContent 0.3 g

PERSIAN SQUASH & PISTACHIO ROAST | VEGETABLE RECIPES | JAMIE MAGAZINE



Persian squash & pistachio roast | Vegetable recipes | Jamie magazine image

The brash, punchy flavours of Persian cooking lend themselves perfectly to veggie-based dishes – and to Christmas.

Total Time 1 hours 55 minutes

Yield 6 to 8

Number Of Ingredients 29

400 g squash
olive oil
1 red onion
2 cloves of garlic
50 g dried apricots
50 g sour cherries or cranberries
2 tesapoons cumin seeds
2 teaspoons coriander seeds
1 lemon
1 bunch of fresh coriander (15g)
200 g tinned or vacuum-packed chestnuts
½ teaspoon ground turmeric
1 teaspoon ground cinnamon
100 g shelled pistachios
100 g almonds
100 g cooked quinoa or brown rice
2 medium free-range eggs (or to make it vegan, 2 tablespoons of chia seeds mixed with 6 tablespoons of water and left to soak)
1 pomegranate
2 cloves of garlic
1 small onion
2 fresh red chillies
1 stick of cinnamon
½ a bunch of fresh thyme
1 pinch of turmeric
2 x 400 g tins of quality plum tomatoes
1 tablespoon balsamic vinegar
200 g feta cheese optional
1 lemon optional
1 teaspoon coriander seeds optional

Steps:

    1. Preheat the oven to 180°C/350°F/gas 4. Grease a 24cm loose-bottomed tart tin with a little olive oil.
    2. Peel, deseed and chop the squash into 1cm chunks, then toss onto a baking tray with a drizzle of oil and sea salt and black pepper, and roast for 20 to 25 minutes.
    3. Peel and roughly chop the onion and garlic, and roughly chop the apricots and cranberries. Bash the cumin and coriander seeds, and zest the lemon. Pick and roughly chop the coriander, then roughly chop the chestnuts.
    4. In a frying pan over a medium heat, cook the onion in a little oil for 10 minutes or until soft and sweet. Add the garlic and cook for another minute or so, until beginning to soften, then add all the spices and a little more oil. Cook for a couple more minutes, until it’s all smelling great. Remove from the heat and set aside.
    5. Blitz the pistachios and almonds until they’re ground to a coarse powder with a little texture. Tip into a bowl with the quinoa or rice and dried fruit, then add the lemon zest, coriander and chestnuts. Beat and stir in the eggs (or chia seed mix) and the onion.
    6. Take the squash out of the oven and mash half of it with the back of a fork, leaving the other half in chunks, then stir this into the mixture too.
    7. Pile the lot into the prepared tin and press down to flatten. Cook in the oven for 45 to 50 minutes, or until set.
    8. While it’s cooking, make the tomato sauce. Peel and chop the garlic and onion. Place a large saucepan over a medium heat. Prick the chillies and add to the pan with a little oil, the cinnamon stick, sprigs of thyme, garlic, onion and turmeric.
    9. Cook for a minute or two, then add the plum tomatoes. Fill the tin with water and pour that in too, stirring to break up the tomatoes. Season with salt, stir through the balsamic vinegar and bring to the boil. Reduce the heat and simmer for 20 minutes.
    10. If using the feta, place it in a bowl, zest over the lemon, add the coriander seeds, some black pepper and a good drizzle of oil and leave it to marinate.
    11. Once the sauce is thick and glossy, pick out the chilli, cinnamon and thyme. Set aside.
    12. Take the nut roast out of the oven, then carefully remove it from the tin and place it on a serving platter.
    13. Scatter the loaf with the feta (if using), and the pomegranate seeds. Serve with the sauce in a side bowl.

Nutrition Facts : Calories 522 calories, FatContent 32.6 g fat, SaturatedFatContent 7.8 g saturated fat, ProteinContent 19.6 g protein, CarbohydrateContent 41 g carbohydrate, SugarContent 22.3 g sugar, SodiumContent 1.5 g salt, FiberContent 5.5 g fibre

More about "how to roast squash seeds recipes"

STUFFED ROAST BUTTERNUT SQUASH | SAINSBURY'S RECIPES
Trick or treat's for kids – tuck into this healthy All Hallows' snack
From recipes.sainsburys.co.uk
Total Time 80 minutes
Calories 446 calories per serving
  • Preheat the oven to 200°C, fan 180°C, gas 6. Put the squash on baking sheets, brush with 1 tablespoon of the oil and season with freshly ground black pepper. Roast for 45 minutes, until just tender.

    Meanwhile, heat the remaining oil in a frying pan over a medium heat and cook the onion for 5-7 minutes. Add the garlic and fry for 1 minute, then tip into a bowl. Stir in the chestnuts, cranberries, half the walnuts and half of the cheese.

    Scoop out the roasted squash flesh and chop into bite-size pieces. Add to the bowl and mix until combined. Season with freshly ground pepper. Pile the filling into the roasted squash halves. Top with the remaining cheese and walnuts, then scatter over the breadcrumbs.

    Bake for 10-15 minutes until the cheese is melted and bubbling.

    Meanwhile, cook the beans in a pan of boiling water for 5 minutes until tender. Drain and serve with the squash.

See details


HOW TO ROAST SQUASH SEEDS ~ FIVE WAYS! - THE VIEW FROM GREAT ISLAND
21/10/2021 · How to Roast Perfectly Crisp Squash Seeds ~ the secret to these healthy, super crisp and delicious roasted winter squash seeds is simple and oh so easy! I roasted up a selection for you, just to prove my point. I gave every one a different flavor profile, too. But that ...
From theviewfromgreatisland.com
See details


ROASTED SQUASH SEEDS RECIPE (WITH VARIATIONS)
27/7/2021 · Roasted seeds are a popular snack in the Middle East. Think of eating them as you would peanuts or chips. You may be familiar with roasted pumpkin seeds, but when a recipe calls for any other kind of winter squash, be sure to save and roast the seeds for a nutritious treat. ...
From thespruceeats.com
See details


HOW TO PREP AND ROAST PUMPKIN SEEDS | ALLRECIPES
12/10/2020 · Pumpkin seeds don't roast evenly — the insides tend to get done faster than the shells, and they can burn in the middle before the shells are nice and toasty. To solve this problem, simmer them first in salty water for about 10 minutes.
From allrecipes.com
See details


THE BEST ROASTED PUMPKIN SEEDS | HOW TO ROAST PUMPKIN SEEDS - TASTE OF HOME: FIND RECIPES, APPETIZERS, DESSERTS, HOLIDAY RECIPES & HEALTHY COOKING ...
24/9/2021 · The seeds didn’t finish cooking at a high enough temperature. (Roast at 200 for 45 minutes and then at 325 for 5 minutes or until the seeds are golden brown.) The seeds were too crowded on the pan—make sure they’re in a single layer on the baking sheet.
From tasteofhome.com
See details


ROASTED ACORN SQUASH SEEDS - VALERIE'S KITCHEN
20/11/2018 · Acorn squash seeds are smaller than pumpkin seeds and the outer shell is not nearly as fibrous. When you roast the tender seeds with olive oil, they get wonderfully fragrant and crispy. There’s no need to crack the shell to get to the seed inside.
From fromvalerieskitchen.com
See details


COOKING BASICS: HOW TO ROAST KABOCHA SQUASH | NUTRITIOUS EATS
4/2/2015 · Microwave squash partially, for ~4-5 minutes, then proceed to cut into wedges and roast If possible, use a cleaver knife in a rocking motion If squash is too stubborn, bake it whole for about 1 hour (prick it a few times with a knife first to let steam release), then cut, remove seeds and season per recipe.
From nutritiouseats.com
See details


HOW TO COOK SPAGHETTI SQUASH | MINIMALIST BAKER RECIPES
If you’ve ever wondered how to cook a spaghetti squash, you’ve come to the right place. Let me show you how with this step-by-step tutorial! You’ll have ready-to-eat spaghetti squash on the table in less than hour.
From minimalistbaker.com
See details


HOW TO ROAST BUTTERNUT SQUASH - THE FORKED SPOON
10/8/2020 · Learning How to Roast Butternut Squash is quick and easy. Delicious served as a side or tossed in and among all your favorite fall recipes, Butternut Squash is a fall must-have and an easy substitute for pumpkin. Learn how to cook acorn squash and spaghetti squash in these other easy to follow posts.
From theforkedspoon.com
See details


ROASTED PUMPKIN SEEDS {SUPER EASY} - SIMPLY RECIPES
24/5/2021 · Don't throw away the pumpkin seeds from your pumpkin! Roast them for a delicious healthy Halloween snack. Preheat the oven to 400 F. Coat the bottom of a roasting pan or thick baking sheet with olive oil, about a teaspoon or so. Spread the seeds out over the ...
From simplyrecipes.com
See details


4 WAYS TO ROAST ACORN SQUASH - WIKIHOW
7/12/2021 · Roast the squash for 45 to 60 minutes. As the squash heats, the butter and sugar will melt together to great a sauce. The squash is done when the edges start to turn golden. You can test it for doneness by poking it with a fork or knife. If you can easily pierce
From wikihow.com
See details


3 WAYS TO ROAST BUTTERNUT SQUASH - WIKIHOW
6/5/2021 · To roast butternut squash, start by cleaning the outside, cutting it in half, and scooping out the seeds. After that, put the halves in a roasting pan with the skins facing down, drizzle them with olive oil, and season with salt and pepper before baking them for 45-50 minutes at 350°F.
From wikihow.com
See details


HOW TO ROAST BUTTERNUT SQUASH CUBES - WITH SEASONING IDEAS & RECIPES
16/11/2021 · Add Seasoning: Add the butternut squash cubes to the sheet pan and spread them out in a single layer.Lightly drizzle the cubed butternut squash with olive oil and sprinkle evenly with kosher (or sea salt) and ground black pepper. Toss the Squash: Using your hands, a spoon, or a spatula, toss the butternut squash around the baking sheet until it is thoroughly coated with olive oil, salt, and ...
From foolproofliving.com
See details


COOKING BASICS: HOW TO ROAST KABOCHA SQUASH | NUTRITIOUS EATS
4/2/2015 · Microwave squash partially, for ~4-5 minutes, then proceed to cut into wedges and roast If possible, use a cleaver knife in a rocking motion If squash is too stubborn, bake it whole for about 1 hour (prick it a few times with a knife first to let steam release), then cut, remove seeds and season per recipe.
From nutritiouseats.com
See details


HOW TO COOK SPAGHETTI SQUASH | MINIMALIST BAKER RECIPES
If you’ve ever wondered how to cook a spaghetti squash, you’ve come to the right place. Let me show you how with this step-by-step tutorial! You’ll have ready-to-eat spaghetti squash on the table in less than hour.
From minimalistbaker.com
See details


HOW TO ROAST BUTTERNUT SQUASH - THE FORKED SPOON
10/8/2020 · Learning How to Roast Butternut Squash is quick and easy. Delicious served as a side or tossed in and among all your favorite fall recipes, Butternut Squash is a fall must-have and an easy substitute for pumpkin. Learn how to cook acorn squash and spaghetti squash in these other easy to follow posts.
From theforkedspoon.com
See details


HOW TO ROAST PUMPKIN SEEDS + 6 PUMPKIN SEED SEASONINGS | WHOLEFULLY - WHOLEFULLY — HEALTHY RECIPES AND HOLISTIC WELLNESS
28/10/2021 · Unlike when you roast vegetables, you want to roast pumpkin seeds at a lower oven temperature to prevent burning. I like to roast them at 300°F for 20-30 minutes, stirring every 10 minutes until they are golden brown.
From wholefully.com
See details


HOW TO ROAST PUMPKIN SEEDS (STEP-BY-STEP) - JESSICA GAVIN
23/10/2017 · Do not waste the seeds from pumpkins, they can be made into a healthy and delicious snack! Learn how to roast pumpkin seeds with this step by step guide. Add the seeds to a colander, wash and remove any pulp left on the seeds. It’s okay if some flesh remains.
From jessicagavin.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »