Comments on: Toasted Butternut Squash Seeds

By: Jill

Jill — Fri, 02 Oct 2009 19:24:15 +0000

YEAAAH Laurie!
I know just how you felt, all those seeds we could’ve eaten. Oh but all the seeds we’ll enjoy from now on! ;D
I’ll have to try my next batch your way. I like sweet & spicy crunchy snacks.

By: Laurie

Laurie — Wed, 30 Sep 2009 23:35:24 +0000

I’ve just made them and they were absolutely gorgeous. I didn’t have any nutmeg in the end (half of my spices got lost when I moved house), so I ended up roasting them with brown sugar, cinnamon, a bit of chili and a bit of salt. The result was divine. Sweet and spicy and salty, and they tasted a bit like popcorn. I even managed to hook the notoriously picky flatmates on them, who had previously looked at the squash as if it was some alien being.

I can’t believe I’d wasted all those seeds when cooking with butternut squash before! Thanks so much for this lovely page

By: Jill

Jill — Wed, 30 Sep 2009 21:13:39 +0000

Let me know how they turn out, Laurie!

By: Laurie

Laurie — Wed, 30 Sep 2009 20:41:37 +0000

I was just about to make some soup (butternut squash and roasted peppers) and wondered whether I could toast the seeds like a pumpkin, so I googled and here I am. I usually toast pumpkin seeds with some cumin, but I was thinking of trying a sweet version with brown sugar, cinnamon and nutmeg.

I’ll let you know how it goes after I’ve made them

By: Jill

Jill — Thu, 17 Sep 2009 15:17:45 +0000

Oh Terri! I’m am definitely trying that next squash I get. Not that I have a problem eating all the seeds. They are very hard to stop eating. And you’re right, far healthier for us all.

Do you use microwave popcorn or do you buy it by the bag?

By: Terri

Terri — Thu, 17 Sep 2009 15:12:12 +0000

Besides putting just salt on them, I use a little salt and a little brown sugar…once they’re done, I can’t stop eating them….actually tastes like caramel popcorn, but much better for you….

By: Jill

Jill — Tue, 01 Sep 2009 03:07:10 +0000

Since the seeds were smaller, I thought they had a better chew. I prefer them to the larger chewy fiber texture of the pumpkin seeds. Does anyone else agree?

By: Chelsea

Chelsea — Thu, 27 Aug 2009 00:19:46 +0000

I just stumbled across this post today while making butternut squash chili. I thought the same thing, the seeds look the same but do they taste the same. I can’t wait to bake them and try them myself! Thanks.

By: Daniel

Daniel — Wed, 01 Apr 2009 21:41:20 +0000

YES! I have known the tasty seeds are something to look forward too.
Considering the nutritional value and natural medicine. I let the seeds air dry (dry climate makes it easy) and the content of nutrition is much higher by keeping the seeds raw. Heating above 118 deg. F damages the values.
Cheers!

By: jillmckeever

jillmckeever — Mon, 19 Jan 2009 16:14:05 +0000

I TOTALLY agree with David!
I thought maybe it was just me, but I found the butternut squash seed to taste better too.
Oh ho ho but wait! Have you tried the spaghetti squash seeds, yet?
Those are just as delicious as the butternut, I kid you not.
You don't get as many seeds from the spaghetti squash as from the butternut squash.
But hey, you know how truly simple it is to pop those seeds in the oven. It's totally worth
to pop those spaghetti squash seeds in and enjoy the snack all for yourself. (I barely shared mine.)

I will try using a little oil next time. Thank you for the tip!
What other seeds have you tried that I need to know about?