First Day of Fall: Sweet Heat Roasted Squash Seeds

As of tomorrow, September 23, 2014, it is officially Fall and I am officially not crazy anymore. Well, I’m not crazy for obsessing over this season way too far in advance. I’m still crazy in other ways. Good crazy.

ANYWAY, I wanted to do something to celebrate the official arrival of Fall. Not to mention the fact that my apartment is filled with all types of winter squash from my CSA. And that it’s actually cool enough keep my oven on for more than an hour. Right now, I have a big fat spaghetti squash, three cute lil baby delicatas, one buttercup and one acorn squash. And one pie pumpkin which I will eventually use for a disgustingly laborious pumpkin pie that I will not eat since, as previously discussed, I do not like pumpkin pie. I am simply a Fall-loving masochist. See, good crazy.

I decided to roast the spaghetti squash first, simply because it would have the most seeds and I wanted to bake them. Because when is the last time you had baked winter squash seeds? Too long ago, that’s the last time.

This recipe could not be easier. If you don’t like the idea of sweet heat roasted seeds cuz you’re crazy in the bad way, you can drizzle them with oil and salt instead and bake them the exact same way.

Sweet Heat Winter Squash Seeds

Sweet Heat Roasted Winter Squash Seeds (And Roasted Spaghetti Squash)

What you need:

1 spaghetti squash, cut in half longways, seeds and strings removed
1 tbsp olive oil
Sprinkle of S&P
1/2 tsp coconut oil (or other neutral oil)
2 tsp Sambal Oelek (or Sriracha or dried chili flakes)
Drizzle of Agave

What you do:

Preheat oven to 425 degrees F. Drizzle your halved, seeded spaghetti squash with olive oil and sprinkle with salt and pepper. Place flesh side down on a roasting pan or baking sheet. Let roast for 45 minutes to an hour, until it smells sweet and the skin is slightly browned. If you want the flesh to be slightly softer, you may choose to put about 1 tbsp of water in the roasting pan.

While squash roasts, clean the seeds. Remove any remaining flesh and place in a bowl or colander to rinse completely clean. Lay seeds out in one even layer on a paper towel to dry for about an hour while the squash roasts.

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When squash is finished roasting, remove and let cool for about 20 minutes or longer, until cool enough to handle.

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While squash is cooling, set oven to 300 degrees F. Put seeds in a small bowl and toss with coconut oil, chili sauce and agave. (If you do not like the flavor of coconut oil, feel free to use something more neutral, like canola oil.)

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Prepare a baking sheet with parchment paper. Place seeds on prepared baking sheet in a single layer. Bake for 20 to 25 minutes, until slightly browned. Let cool and enjoy! You can keep these in an airtight container for about a week. Mine were gone within 24 hours… And that was me showing restraint.

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When squash is cool enough to handle, remove flesh from skin by scraping lightly with a fork. Serve warm with drizzle of olive oil, lemon, garlic and parmesan. (Or however you prefer. I personally don’t think it works well as a “substitute” for spaghetti, so I like it this way. The undressed flesh will keep in the fridge for several days and reheats fine in the microwave.)

Both the squash and seeds pair well with a cold Crispin, a warm blanket and a Fall-scented candle. Happy First Day of Fall!


One thought on “First Day of Fall: Sweet Heat Roasted Squash Seeds

  1. Pingback: Thai Coconut Curry Squash Soup | Grilled Cheese and Chutney

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