SQUASH POWDER RECIPES

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SQUASH SEED FLOUR RECIPE | FOOD & WINE



Squash Seed Flour Recipe | Food & Wine image

This homemade alternative flour is a great way to use up leftover squash and pumpkin seeds. Dehydrating leftover squash and pumpkin seeds in the oven leaves them just dry enough to blitz them into a multipurpose, protein-rich flour meal that highlights their nutty, sweet, and lightly vegetal flavor. Stir it into the Spicy Squash Seed Sprinkle, or add to baked quick breads, cookies, or biscuits.

Provided by Anna Theoktisto

Categories     Squash + Gourds

Total Time 1 hours 10 minutes

Yield Makes about 1 3/4 cups

Number Of Ingredients 1

2 cups squash and/or pumpkin seeds, rinsed and picked clean of debris

Steps:

  • Preheat oven to 250°F. Line a large rimmed baking sheet with parchment paper. Pat rinsed squash seeds dry. Place seeds in a single layer on prepared baking sheet. Bake in preheated oven, stirring every 15 minutes, until seeds are dry, about 30 minutes. Let seeds cool completely, about 30 minutes.
  • Working in batches, place cooled seeds in a coffee grinder or a high-speed blender. Process until a fine powder forms, about 2 minutes. Sift powder through a fine wire-mesh strainer to remove any larger pieces. (These larger pieces can be processed again.) Repeat process with remaining seeds. Store flour in a sealed container in refrigerator up to 2 months. 

CURRY-ROASTED BUTTERNUT SQUASH RECIPE - EMILY FARRIS ...



Curry-Roasted Butternut Squash Recipe - Emily Farris ... image

This Indian-inspired butternut squash works on its own as a side dish for meat or fish, but when served over basmati rice, it becomes a satisfying vegan meal-in-one. Slideshow:  Roasted Vegetable Recipes 

Provided by Emily Farris

Total Time 50 minutes

Yield 6

Number Of Ingredients 6

One 3-pound butternut squash, peeled, seeded and cut into 1-inch dice
2 tablespoons extra-virgin olive oil
1 tablespoon curry powder
1 teaspoon ground ginger
Kosher salt
Freshly ground pepper

Steps:

  • Preheat the oven to 425°. In a large bowl, toss the squash with olive oil, curry powder and ginger and season with salt and pepper. Spread the squash on a baking sheet in a single layer and roast in the oven for 25 minutes. Toss and continue cooking for about 20 more minutes, until tender and lightly browned. Transfer to a bowl and serve.

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