Boo to You! Harvest Party Mouse Puppets
The Little Old Lady Who Was Not Afraid of Anything

Spiced Squash Seeds

These recipes were inspired by Boo to You! by Lois Ehlert. To learn more about the book and see all of our Boo to You! activities, click here

 

The seek-and-find illustrations of Boo to You! are studded with tiny cranberries and pumpkin and squash seeds, and glow with the brilliant reds, oranges, yellows, and greens of various squash and gourds (and even some broccoli!). The seeds appear as everything from cat's teeth to raccoon fingers, and the beautiful turban squash tops a funny face before being disassembled for use against the scary cat. 

I was able to find a turk's turban squash at the grocery store among the array of seasonal produce. These striking squash are related to pumpkins and butternut squash in cooking method and taste!


Turbansquash900

However, for today we are going to use them only for their seeds. Roasted pumpkin seeds are a classic autumn snack. But you can also roast the seeds from any type of squash: from acorn and butternut to carnival and, yes, turban.  

IMG_5864

 

Spiced Seeds

For both these recipes start with the scooped-out stringy parts from a pumpkin or squash. We used a combination of butternut squash and turban squash seeds. Pick out the seeds (this is easier if the container the seeds are in is filled with some water) and dry them. 

 

IMG_5878

Cocoa and Cinnamon Spiced Squash Seeds

Ingredients

  • 1/2 cup pumpkin or squash seeds, 
  • 1/2 teaspoon vegetable oil
  • 1 1/2 teaspoons powdered sugar
  • 1/2 teaspoon cocoa
  • 1/2 teaspoon cinnamon
  1. Heat oven to 275 degrees Fahrenheit. 
  2. Combine all ingredients in a small bowl. Spread on a foil lined baking sheet.  
  3. Bake for 10 to 30 minutes, until seeds are lightly golden brown. Keep an eye on them so they don't burn!
  4. Cool slightly and enjoy!

Pumpkin Pie-Spiced Squash Seeds

Ingredients

  • 1/2 cup pumpkin or squash seeds
  • 1/2 teaspoon vegetable oil
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon nutmeg
  • pinch cloves
  1. Heat oven to 275 degrees Fahrenheit. 
  2. Combine all ingredients in a small bowl. Spread on a foil lined baking sheet.  
  3. Bake for 10 to 30 minutes, until seeds are lightly golden brown. Keep an eye on them so they don't burn!
  4. Cool slightly and enjoy!

  Spiced Squash Seeds

Need a recipe to use up all that pumpkin or squash? Try pumpkin-peanut butter soup, homemade pumpkin pie with cinnamon-oat crust, or Miss Suzy's acorn squash pudding

 

Comments

Feed You can follow this conversation by subscribing to the comment feed for this post.

The Iowa Farmer's Wife

These sound so good! We made pumpkin seeds this week too! Thanks for sharing on the Sunday Showcase!

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Working...
Your comment could not be posted. Error type:
Your comment has been saved. Comments are moderated and will not appear until approved by the author. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.

Working...

Post a comment

Comments are moderated, and will not appear until the author has approved them.

Your Information

(Name is required. Email address will not be displayed with the comment.)