ROASTED WINTER SQUASH SEEDS
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
Time 25m
Yield 4
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, Carbohydrate 6.1 g, Fat 19.2 g, Fiber 1.3 g, Protein 8.5 g, SaturatedFat 3.5 g, Sodium 297 mg, Sugar 0.3 g
ROASTED SQUASH SEEDS (WITH VARIATIONS) RECIPE
Roasted squash seeds are a savory snack. Use this recipe to enjoy the seeds from winter varieties such as spaghetti squash, acorn, or butternut.
Provided by Saad Fayed
Categories Snack
Time 1h20m
Yield 6
Number Of Ingredients 3
Steps:
- Gather the ingredients.
- Cut the squash in half lengthwise. Gather seeds from squash, separating them from the stringy flesh, and place them in a colander . Rinse the seeds thoroughly in a colander and pick away any excess squash flesh still clinging to the seeds.
- Once clean, spread the seeds out in an even layer on a clean kitchen towel or paper towels and allow them to dry. Seeds can be patted dry, but they roast much better when they are completely dry. This is a good step to reach before you continue to prepare the main flesh of your squash in whatever recipe you prefer. The seeds can be allowed to dry for 30 minutes to several hours before you go on to the roasting step.
- Position a rack in the center of the oven and heat to 275 F. Toss the dry squash seeds with salt and butter and place in a single layer onto a baking sheet lined with aluminum foil or parchment paper . Place in the oven and bake until the seeds begin to turn golden, 15 to 20 minutes.
- When you remove them from the oven, agitate the pan a bit to loosen them. Allow them to cool for 5 to 10 minutes before serving as they will become crisper as they cool.
Nutrition Facts : Calories 82 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, Sodium 1059 mg, Sugar 0 g, Fat 6 g, ServingSize 1 1/2 cups (6 servings), UnsaturatedFat 0 g
FARRO WITH ROASTED SQUASH, FETA AND MINT
Falling somewhere between a grain bowl and a warm grain salad, this colorful dish is substantial enough to be a meatless main course, or it makes a hearty side dish to simple roasted meat or fish. You can use whatever kind of squash you like here, either peeled or unpeeled. Squash skin is perfectly edible; let anyone who objects cut theirs away at the table (though see if you can get them to try it first). If you don't have farro, you can substitute brown rice. Just increase the cooking time by about 20 minutes.
Provided by Melissa Clark
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat oven to 450 degrees. Prepare the squash: In a large bowl, mix together olive oil, sugar, cinnamon, salt, pepper and cayenne. Add squash and toss well to coat with the spiced oil. Lay the squash pieces out flat on one or two rimmed baking sheets.
- Roast squash until the bottoms are golden, 10 to 15 minutes. Carefully turn the pieces over and continue to roast until tender, another 10 to 20 minutes.
- Meanwhile, make the farro: In a medium pot, bring the apple cider, 2 cups water and the salt to a simmer. Add farro and simmer until water is absorbed and the farro is tender, 20 to 30 minutes. If the liquid evaporates before the farro is done, add a little more water. Or, if there's still liquid in the pot when the farro is done, drain it.
- In a large bowl, whisk together vinegar, garlic and pepper. Whisk in olive oil. Add farro and toss well, adding more oil or salt, or both, if needed.
- To serve, spoon the farro on a platter and top with the squash, feta, mint or arugula, or both, and a drizzle of olive oil.
Nutrition Facts : @context http, Calories 511, UnsaturatedFat 21 grams, Carbohydrate 60 grams, Fat 28 grams, Fiber 8 grams, Protein 11 grams, SaturatedFat 6 grams, Sodium 888 milligrams, Sugar 16 grams
ROASTED SQUASH WITH SOUR CHERRIES, SPICED SEEDS & FETA
Serve this squash or pumpkin dish as a smart vegetarian main or dinner party side, packed with contrasting flavours such as sweet honey, sour cherries and salty crumbled cheese
Provided by Cassie Best
Time 1h5m
Yield Serves 4 as a main or 6-8 as a side
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6 and line a large baking tray with baking parchment. Arrange the squash or pumpkin wedges on the tray and drizzle with oil. Season well, put in the oven and roast for 35-45 mins or until tender (different varieties will take varying amounts of time, so check by pressing the flesh with a knife - it should be very tender when cooked).
- Meanwhile, prepare the spiced seeds. Wash and dry the seeds from your squash, removing any stringy bits. Mix the seeds, spices and oil on another baking tray lined with baking parchment, season well and toss together. Put on the shelf below the squash and roast together for the final 10 mins, stirring now and then, until toasted.
- Put the vinegar, honey and cherries in a small pan. Simmer gently for 2-3 mins until the cherries are plump and the dressing has reduced by half. Stir in a pinch of salt and the sesame oil, remove from the heat and leave to cool for 10 mins.
- To serve, arrange a layer of warm wedges on a platter. Drizzle over the syrupy dressing and cherries, the seeds and mint leaves. Finally, scatter with feta.
Nutrition Facts : Calories 278 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 14 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
SPICY ROASTED DELICATA SQUASH
Steps:
- Preheat the oven to 425 degrees F.
- Cut the squash in half lengthwise and scoop out and reserve the seeds in a small bowl. Cut the squash into 1-inch half-moons and place into a large bowl.
- Thinly slice 1 of the jalapenos and place in a small bowl with the white balsamic, making sure the vinegar covers the peppers completely. Set aside to pickle while the squash cooks.
- Meanwhile, thinly slice the remaining jalapeno and transfer to a small skillet with 1/4 cup of the olive oil and 1 teaspoon of the harissa. Cook over medium-high heat, stirring frequently, until the peppers are shimmering and starting to lighten in color in the center and the seeds are turning golden brown, about 5 minutes. Strain the oil into the large bowl with the squash and add the remaining 2 teaspoons harissa, 1 teaspoon salt and a generous amount of freshly ground black pepper. Use tongs (the oil will be hot) to toss everything together. Transfer to a baking sheet and bake until a butter knife can be inserted easily into the squash and removed, about 30 minutes.
- While the squash is cooking, toss the seeds with the pumpkin pie spice, cayenne pepper, remaining 1/2 teaspoon olive oil, 1/4 teaspoon salt and a few grinds of black pepper. Transfer to a baking sheet and bake until light golden and crispy, 7 to 8 minutes.
- Transfer the squash to a serving platter. Drain the jalapenos and sprinkle over top along with the feta cheese and roasted seeds.
ROASTED SQUASH SEEDS
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events Thanksgiving Recipes
Time 50m
Yield Makes 1 1/2 cups
Number Of Ingredients 3
Steps:
- Preheat oven to 300 degrees. Toss together all ingredients and spread mixture in a single layer on a parchment-lined rimmed baking sheet. Bake, stirring every 15 minutes, until seeds are crisp and pulp is caramelized, 50 to 60 minutes. Let cool completely before serving. Squash seeds can be made up to 1 week ahead and stored at room temperature.
SHEET-PAN ROASTED SQUASH AND FETA SALAD
Feta and bread get roasted alongside squash, then tossed with pleasantly bitter greens for a vegetarian dinner salad that's equal parts warm and cold, soft and crunchy, and sweet and savory.
Provided by Anna Stockwell
Categories Squash Bread Feta Vinegar Honey Thyme Sheet Pan Sheet-Pan Dinner Radicchio Escarole Dinner One-Pot Meal Fall Quick & Easy
Yield 4 servings
Number Of Ingredients 11
Steps:
- Arrange a rack in top third of oven; preheat to 400°F. Toss squash, black pepper, 2 Tbsp. oil, and 1 tsp. salt on an 18x13" rimmed baking sheet and arrange in an even layer. Roast until squash is beginning to brown on one side, 10-15 minutes. Turn squash, then arrange bread and feta over. Roast until bread is lightly toasted and feta is soft and warmed through, 8-10 minutes.
- Whisk vinegar, honey, thyme, and remaining 6 Tbsp. oil and 1/2 tsp. salt in a large bowl until well combined. Add radicchio and hot squash mixture and toss to combine.
- Transfer to a platter and sprinkle with Aleppo pepper (if using).
ROASTED HERBED SQUASH WITH GOAT CHEESE
Cooking is a hobby I'm so happy to share with my toddler. She (and all our Christmas Eve party guests) heartily approved of this new potluck favorite. Any type of winter squash works here. -Lindsay Oberhausen, Lexington, Kentucky
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. Toss squashes with oil and seasonings. Transfer to 2 foil-lined 15x10x1-in. baking pans., Roast squash, stirring once, until soft and some pieces are caramelized, 30-35 minutes. Switch position of pans midway through roasting to ensure even doneness. If a darker color is desired, broil 3-4 in. from heat 2-4 minutes., Cool slightly. To serve, add goat cheese to squash; gently toss. Sprinkle with parsley; drizzle with maple syrup.
Nutrition Facts : Calories 251 calories, Fat 8g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 715mg sodium, Carbohydrate 43g carbohydrate (10g sugars, Fiber 10g fiber), Protein 7g protein.
ROASTED BUTTERNUT SQUASH SEEDS
Cooking up some winter squash? Stop tossing out the seeds. Seeds from butternut, spaghetti, acorn, and other hard squashes can be roasted into a crispy snack or salad topper, just like pumpkin seeds. Season with chili powder, garlic powder, seasoned salt, or curry.
Provided by Alyssa Singer
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Clean pumpkin seeds so there are no strings or pulp attached to them. Pat dry or let air dry in a strainer.
- Spread seeds in a single layer on the prepared baking sheet. Drizzle seeds lightly with olive oil and stir to coat evenly. Sprinkle lightly with chili powder and sea salt.
- Bake, stirring every 5 minutes, until just slightly golden, about 15 minutes. Remove from oven and allow to cool.
Nutrition Facts : Calories 217.3 calories, Carbohydrate 6.3 g, Fat 19.2 g, Fiber 1.4 g, Protein 8.5 g, SaturatedFat 3.5 g, Sodium 88.8 mg, Sugar 0.4 g
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