I’m obsessed with this roasted kabocha squash seed recipe because it’s a zero-waste snack that turns kitchen scraps into something deliciously addictive. Plus, the smoky, savory flavor combo is spot on for satisfying crunchy cravings without loading up on unhealthy ingredients!
Kabocha squash seeds are an incredibly tasty and wholesome snack. My preferred method for preparing them is to use a tablespoon of olive oil and then season them with sea salt.
For added deliciousness, I typically incorporate a little bit of smoked paprika and garlic powder into the mix. They are not only a crunchy and nutty almost-too-good-to-be-true snack but also packed with fiber and healthy fats.
Ingredients
Seeds from one kabocha squash:
Full of fiber, protein, and healthy fats; crunchy and good for you.
Olive oil:
High in heart-healthy monounsaturated fats; offers moisture and flavor.
Sea salt:
Improves taste; delivers vital minerals.
Smoked paprika (optional):
Imparts a smoky, aromatic depth; teeming with antioxidants.
Garlic powder (optional):
Delivers a tangy blast; has helpful stuff in it, like allicin.
Ground black pepper:
Contributes a potent, spicy zest; boosts absorption of nutrients.
Ingredient Quantities
- Seeds from one kabocha squash
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon smoked paprika (optional)
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon ground black pepper
Instructions
1. Set your oven to 300°F (150°C) to warm up ahead of time.
2. Slice the kabocha squash in half and remove the seeds.
3. Put the seeds in a colander and wash them under cool water, eliminating any remaining squash grossness.
4. Use a clean kitchen towel or paper towels to pat the seeds dry.
5. In a mixing bowl, combine the seeds with olive oil, sea salt, smoked paprika, garlic powder, and black pepper. Toss to coat evenly.
6. Place the seasoned seeds in a single layer on a baking sheet that has been lined with parchment paper.
7. Roast the seeds for 20-30 minutes, mixing them every 10 minutes. They are done when they are golden brown and crispy.
8. Take the baking sheet out of the oven and allow the seeds to cool on it.
9. Season to taste, adjusting if necessary.
10. Savor as a snack or utilize as a garnish for salads and various other culinary creations.
Equipment Needed
1. Oven
2. Knife
3. Spoon (for seed removal)
4. Colander
5. Kitchen towel or paper towels
6. Mixing bowl
7. Baking sheet
8. Parchment paper
9. Measuring spoons
10. Spatula or mixing spoon
FAQ
- Can I use seeds from other types of squash?Seeds from other squash varieties, including acorn and pumpkin, are usable for growing new squash. There are, however, some caveats. The flavor and texture of the newly grown squash may differ from that of the parent squash.
- How do I clean kabocha squash seeds?Wash the seeds in a colander under cold water to eliminate all pulp, then wipe them dry with a clean towel before adding any flavor.
- Do I need to remove the seed shells before roasting?Crispy and crunchy. The shells of these roasted beans have a delightful little crunch that adds a ton of flavor and texture to whatever you’re eating.
- Can I store the roasted seeds, and if so, how long do they last?Keep them in a container that won’t let air in at room temperature, and they’ll last up to a week.
- Can I add more spices to the recipe?Certainly! You can try out various spices like cayenne pepper, curry powder, or cinnamon to add even more flavor.
- Is it necessary to use olive oil?Although olive oil is the oil of choice for its taste, you might substitute it with other oils depending on your or your guest’s taste, such as avocado or coconut oil.
- What is the best way to serve roasted kabocha squash seeds?You can enjoy them all by themselves as a delicious snack, or you can sprinkle them over salads, soups, or yogurt—a la Eastern Mediterranean—that’s the next level of snacking.
Substitutions and Variations
Substitute for olive oil with avocado oil or melted coconut oil for a similar texture and flavor.
Himalayan pink salt or kosher salt can be used as substitutes for sea salt.
Smoked paprika: If you want a spicier kick, use cayenne pepper. Use regular paprika for something that is not as smoky.
Garlic powder: Replace with onion powder or use a tiny amount of freshly minced garlic.
Pepper that is ground black: For a different peppery taste, use freshly ground peppercorns or pepper that is white.
Pro Tips
1. Ensure Even Coating: After drying the seeds, ensure they are completely dry before adding the oil and seasonings. This helps the seasoning adhere better and prevents steaming during roasting.
2. Use a Spacer: When placing the seeds on the baking sheet, use a silicone baking mat or parchment paper instead of directly on the sheet. This promotes even cooking and makes cleanup easier.
3. Watch for Doneness: To check if the seeds are done, listen for a hollow sound when you bite into one. If they haven’t reached the desired crunch, you can extend the baking time by 5-minute intervals.
4. Customize your Flavor: Feel free to get creative with your seasoning. You can add a pinch of cayenne pepper for heat or a bit of cinnamon and sugar for a sweet twist.
5. Bulk Preparation: If you plan to make this regularly, consider preparing and storing a mix of your preferred seasonings in advance. This makes it quicker to season the seeds whenever you roast them.
Kabocha Squash Seeds Recipe
My favorite Kabocha Squash Seeds Recipe
Equipment Needed:
1. Oven
2. Knife
3. Spoon (for seed removal)
4. Colander
5. Kitchen towel or paper towels
6. Mixing bowl
7. Baking sheet
8. Parchment paper
9. Measuring spoons
10. Spatula or mixing spoon
Ingredients:
- Seeds from one kabocha squash
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon smoked paprika (optional)
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon ground black pepper
Instructions:
1. Set your oven to 300°F (150°C) to warm up ahead of time.
2. Slice the kabocha squash in half and remove the seeds.
3. Put the seeds in a colander and wash them under cool water, eliminating any remaining squash grossness.
4. Use a clean kitchen towel or paper towels to pat the seeds dry.
5. In a mixing bowl, combine the seeds with olive oil, sea salt, smoked paprika, garlic powder, and black pepper. Toss to coat evenly.
6. Place the seasoned seeds in a single layer on a baking sheet that has been lined with parchment paper.
7. Roast the seeds for 20-30 minutes, mixing them every 10 minutes. They are done when they are golden brown and crispy.
8. Take the baking sheet out of the oven and allow the seeds to cool on it.
9. Season to taste, adjusting if necessary.
10. Savor as a snack or utilize as a garnish for salads and various other culinary creations.
