{"id":648,"date":"2008-11-24T20:23:08","date_gmt":"2008-11-25T04:23:08","guid":{"rendered":"http:\/\/norwitz.net\/blog\/?p=648"},"modified":"2008-11-25T08:11:03","modified_gmt":"2008-11-25T16:11:03","slug":"roasted-squash-pumpkin-seeds","status":"publish","type":"post","link":"http:\/\/norwitz.net\/blog\/2008\/11\/24\/roasted-squash-pumpkin-seeds\/","title":{"rendered":"Roasted Squash &#038; Pumpkin Seeds"},"content":{"rendered":"<p>It&#8217;s fall! It&#8217;s pumpkin time! So what do you do with those seeds?\u00a0 Well don&#8217;t waste them, turn them into a healthy nosh.<\/p>\n<p>Start with any winter squash: pumpkin, acorn, red kuri, whatever you like.\u00a0 In these pictures, I used butternut squash.<\/p>\n<p>Cut the raw squash in half lengthwise.\u00a0 Use a fork to pull out the seeds.\u00a0 See the gooey stuff in the seed section of the squash?\u00a0 It&#8217;s delicious when cooked so you can just leave it there (except for pumpkins; remove and discard pumpkin goo).<\/p>\n<div id=\"attachment_649\" style=\"width: 510px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-649\" class=\"size-full wp-image-649\" title=\"squash_seeds_remove_0077\" src=\"http:\/\/norwitz.net\/blog\/wp-content\/uploads\/2008\/11\/squash_seeds_remove_0077.jpg\" alt=\"Removing butternut squash seeds\" width=\"500\" height=\"536\" \/><p id=\"caption-attachment-649\" class=\"wp-caption-text\">Removing butternut squash seeds<\/p><\/div>\n<p>If you want, you can wash the seeds in some fresh water (I rarely bother).\u00a0 This will give them a cleaner appearance and flavor after being cooked, and will reduce burning.\u00a0 Be sure to lay them on a clean towel after washing to dry them.<\/p>\n<p>Mix in some oil (I use olive, just enough to coat), something salty (I used tamari), and some flavor (I used cumin, other times I use curry powder or hot pepper).\u00a0 Stir with the fork.<\/p>\n<p>Spread them out on a cookie sheet (no need to grease it since you put oil with the seeds) and bake until crispy and golden brown.\u00a0 I put them in with the squash (the temperature can vary between 300 and 450 degrees) but watch them carefully because they&#8217;ll be done in 5-20 minutes, depending on the temperature.\u00a0 They do burn easily.\u00a0 Be sure they aren&#8217;t too soft either; you want them to crunch in your mouth once they&#8217;ve cooled down.<\/p>\n<div id=\"attachment_650\" style=\"width: 510px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-650\" class=\"size-full wp-image-650\" title=\"squash_seeds_done_0100\" src=\"http:\/\/norwitz.net\/blog\/wp-content\/uploads\/2008\/11\/squash_seeds_done_0100.jpg\" alt=\"Roasted butternut squash seeds\" width=\"500\" height=\"397\" \/><p id=\"caption-attachment-650\" class=\"wp-caption-text\">Roasted butternut squash seeds<\/p><\/div>\n<p>If there are any leftover, store them in a glass jar with a lid on the counter.\u00a0 They will last for a few days to a couple of weeks.\u00a0 If they get soft in the jar, just crisp them up in the toaster oven.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>It&#8217;s fall! It&#8217;s pumpkin time! So what do you do with those seeds?\u00a0 Well don&#8217;t waste them, turn them into a healthy nosh. Start with any winter squash: pumpkin, acorn, red kuri, whatever you like.\u00a0 In these pictures, I used butternut squash. Cut the raw squash in half lengthwise.\u00a0 Use a fork to pull out [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[26,3,23],"tags":[7,6,8,11,77,5,12],"class_list":["post-648","post","type-post","status-publish","format-standard","hentry","category-food","category-recipes","category-snacks","tag-dairy-free","tag-egg-free","tag-gluten-free","tag-lowcarb","tag-photos-food","tag-vegan","tag-vegetarian"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack-related-posts":[],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/norwitz.net\/blog\/wp-json\/wp\/v2\/posts\/648","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/norwitz.net\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/norwitz.net\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/norwitz.net\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/norwitz.net\/blog\/wp-json\/wp\/v2\/comments?post=648"}],"version-history":[{"count":3,"href":"http:\/\/norwitz.net\/blog\/wp-json\/wp\/v2\/posts\/648\/revisions"}],"predecessor-version":[{"id":652,"href":"http:\/\/norwitz.net\/blog\/wp-json\/wp\/v2\/posts\/648\/revisions\/652"}],"wp:attachment":[{"href":"http:\/\/norwitz.net\/blog\/wp-json\/wp\/v2\/media?parent=648"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/norwitz.net\/blog\/wp-json\/wp\/v2\/categories?post=648"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/norwitz.net\/blog\/wp-json\/wp\/v2\/tags?post=648"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}