Roasted Squash With Mint And Toasted Pumpkin Seeds Recipes

ROASTED SQUASH SEEDS (WITH VARIATIONS) RECIPE

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.

ROASTED WINTER SQUASH SEEDS

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.

ROASTED PUMPKIN SEEDS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

ROASTED BUTTERNUT SQUASH SEEDS

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.

ROASTED BUTTERNUT SQUASH SALAD WITH CARAMELIZED PUMPKIN SEEDS

Steps:

• Place squash in a greased 15x10x1-in. baking pan. Drizzle with oil and sprinkle with salt and pepper; toss to coat. Bake, uncovered, at 400° for 30-35 minutes or until tender, stirring occasionally. In a large bowl, combine spinach and cheese; set aside., In a large dry skillet, heat pumpkin seeds over medium heat for 4-6 minutes or just until seeds are golden brown, stirring constantly. Reduce heat to low. Add oil to seeds; toss to coat. Stir in the brown sugar, vinegar and salt. Cook and stir until brown sugar is melted and seeds are coated. Cool on waxed paper., In a small bowl, whisk dressing ingredients. Drizzle over spinach mixture; toss to coat. Transfer to a serving platter. Top with squash; sprinkle with pumpkin seeds.

ROASTED SQUASH SEEDS

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.

ROASTED SQUASH WITH SOUR CHERRIES, SPICED SEEDS & FETA

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.