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!

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.  

 

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. 

 

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!

 

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

[The Iowa Farmer's Wife]

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