Posted inSnacks
Maple Roasted Squash Seeds
This recipe is a simple way to enjoy squash seeds – with minimal kitchen time.
Keep the seeds!
Squash and Pumpkin house beautiful seeds that can be made into tasty treats and toppings. This recipe is a simple way to enjoy squash seeds – with minimal kitchen time. They come loaded with flavor when toasted and are a bit addicting when glazed with maple syrup. I truly enjoy when I find ways to be less wasteful in cooking.
I think back to how many years i’ve simply tossed seeds in the bin, only to find how delicious and rewarding creating with them can be.
I’m thankful for the humble squash and all it offers to to us.
Maple Toasted Squash Seeds
Keep the seeds! Squash and Pumpkin house beautiful seeds that can be made into tasty treats and toppings.
Ingredients
- Seeds from 2 acorn squash
- 1 tbsp maple syrup
- ¼ tsp salt
- Water
Instructions
- To a large bowl add your fresh squash seeds
- Add enough water to cover them and start separating the pulp from the seed
- Give them a good rinse
- Ring them out in a rag/cloth – to remove moisture
- Transfer them back to a bowl and cover with water and salt
- Allow them to soak for 1 hour
- After the hour, drain them and pat dry them between two cloths *
- In a large skillet heat 1 tbsp olive oil on low-medium flame
- Add squash seed and toast for 6-8 minutes – or until golden crispy, keeping them moving to prevent burning
- Add in maple, stir and allow to glaze for 1-2 minutes before removing from heat
- Serve warm
Notes
*Remove as much moisture as you can from the seeds, to ensure optimal toasting
