All squash seeds are edible and delicious. Don’t waste those tasty seeds when you roast your squash. This easy roasted turban squash seed recipe can be used for any squash seed.
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Tools you need:
- An 8 inch Chef’s knife for slicing the squash
- Mesh strainer
- Sheet pan
- Parchment paper
Ingredients:
- Seeds From 1 Turban Squash
- 2 Tablespoons olive oil
- Salt to taste
How to Make Roasted Turban Squash Seeds:
First clean the seeds thoroughly. Simmer the seeds in salty water for 10 minutes.
Drain the water and dry the seeds.
Preheat the oven to 300 degrees F. Toss the seeds in olive oil and salt to coat. Place the seeds on a parchment lined sheet pan.
Bake 45 minutes. Note: Some of the seeds will pop, it will sound like popcorn.
Printable Recipe
Other Squash Recipes:
If you love squash try some of these unique and tasty recipes:
- Spaghetti Squash Pasta
- Mashed potato squash
- Butternut squash risotto
- Pumpkin Apple Pie
- Pumpkin Apple Soup
- Sourdough Discard Pumpkin Spice Bread
Servings
minutes
Preparing Time
minutes
Cooking Time
minutes
Calories
kcal
INGREDIENTS
Seeds From 1 Turban Squash
2 Tablespoons olive oil
Salt to taste
DIRECTION
- First clean the seeds thoroughly. Simmer the seeds in salty water for 10 minutes. Drain the water and dry the seeds.<br>Preheat the oven to 300 degrees F. Toss the seeds in olive oil and salt to coat. Place the seeds on a parchment lined sheet pan. Bake for 45 minutes.
NOTES
Some of the seeds will pop, it will sound like popcorn.
This recipe can be used for any squash seed.
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