ROASTED WINTER SQUASH SEEDS RECIPE | ALLRECIPES
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 Nuts and Seeds Appetizers
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 1 cup
Number Of Ingredients 3
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
JAPANESE CURRY WITH WINTER SQUASH AND MUSHROOMS RECIP…
If you love instant Japanese curry from a box, a bowl of this soul-warming homemade version packed with seared mushrooms and sweet winter squash will deliver instant nostalgia.
Provided by Christina Chaey
Yield 4 servings
Number Of Ingredients 16
Steps:
- Melt butter in a small saucepan over medium heat. Whisk in flour and cook, whisking often, until roux is light golden brown, 5–8 minutes. Stir in curry powder and garam masala and cook, stirring, until very fragrant, about 1 minute. Remove from heat; set curry roux aside.
- Heat 2 Tbsp. oil in a large saucepan over medium-high. Cook mushrooms, tossing occasionally, until golden brown, about 5 minutes; season with salt and pepper. Transfer to a small bowl; reserve saucepan.
- Heat remaining 1 Tbsp. oil in reserved saucepan over medium. Add onion, carrot, and celery and season with salt and pepper. Cook, stirring occasionally, until vegetables are slightly softened and onion is translucent, 6–8 minutes. Add garlic and ginger and cook, stirring, until fragrant, about 2 minutes. Pour in broth and bring to a boil. Reduce heat and add squash and mushrooms; simmer gently until liquid is reduced by a third and vegetables are very tender, 20–25 minutes. Whisk in honey and reserved curry roux until incorporated and roux is lump-free. Simmer, whisking occasionally, until sauce is thick enough to coat the back of a spoon, 5–10 minutes. Taste curry and season with more salt if needed.
- Divide curry among shallow bowls; top with scallions. Serve with rice. Do Ahead: Curry can be made 4 days ahead; let cool. Transfer to an airtight container; cover and chill.
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