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Today is another guest recipe day! My husband, Nick, is also a fabulous cook and a foodie (like me!). He has this great knack for mixing together flavor profiles that I would not think of. When Mum made her Kabocha Squash Curry, there were many seeds left. So Nick had the great idea to roast them with Indian flavors and another new recipe was born with delicious results of course!
The recipe is quite easy and straightforward. First step is to clean the seeds. Make sure to get all the stringy bits off. Then the seeds have to be dried for at least an hour. Once seeds are dried, mix them with garlic-infused olive oil, turmeric powder and ground sea salt (regular salt can be used). Then roast them in the oven at 350F for 30-45 minutes. Kabocha squash seeds are thicker and more fibrous inside then regular pumpkin seeds so the time in the oven will depend on the seeds.
Seeds should be nice and crunchy on the outside and slightly soft inside. You can eat them as is or deshell and eat the insides like sunflower seeds. They are crunchy, earthy, salty and great for easy snacking! Easy peasy!
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RECIPE:
Serves 6
Prep time 60 minutes
Cook time 30 minutes
Ingredients:
1 cup kabocha squash seeds cleaned and dried
2 tsp garlic-infused olive oil
1/4 tsp turmeric powder
1/2 tsp ground sea salt
Method:
Clean, wash and dry kabocha squash seeds for one hour.
Preheat oven to 350F
Mix dry seeds with rest of the ingredients.
Place in a single layer on a baking sheet and bake for 30-45 minutes. Seeds should be crunchy on the outside and slightly soft inside.
Serve as is or can be stored in an airtight container for several weeks.
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