January 27, 2006
Toasted Kabocha Seeds with Garlic and Paprika
Roasted pumpkin seeds are one of my favorite snacks. They're crunchy, but slightly chewy. They're salty. They're very satisfying. And like all seeds, they give you a nice little dose of minerals like magnesium and zinc, and some heart-healthy fats. What's not to love?
Well, what's not to love is that commercially available roasted pumpkin seeds are salted to death. Concerns about dietary sodium intake aside, I have to guzzle a ton of water when I eat them, or I'm just thirsty afterwards. It's a bit much. Besides, plain salt gets boring after a while. Why can't we have flavored pumpkin seeds?
So, the other night when I was hacking up my kabocha squash for roasting, I noticed that the seeds looked an awful lot like pumpkin seeds. And I thought, hey, why don't I try toasting these?
So here's what you do:
- Take your squash seeds and wash them off and get all the pulp off of them. (My seeds generally still had a teeny bit of pulp stuck to the tip - I didn't sweat getting it all off.)
- Once they're clean, spread them out in a single layer to dry. (A wire rack would probably be great for this. I spread mine out on a paper towel, which was fine, except the seeds stuck to the paper towel, and then I had to carefully peel them off.)
- When the seeds are dry, put them in a bowl. Drizzle in enough olive oil to coat, and then sprinkle on hot paprika and garlic salt to taste. Stir everything up so it gets well coated.
- Heat a skillet over medium to medium-high heat. Toss in the squash seeds, and cook, stirring or shaking the pan occasionally.
When the seeds started to pop like popcorn, I figured they were done. I dumped them back in the bowl, tasted one as soon as they were cool enough to taste, added a bit more paprika and garlic salt, and then parcelled them out into snack-sized ziploc baggies. Since I started with a small kabocha, I only got about 2 servings out of it. But, wow, these seeds are good. They have a much toastier flavor than commercial roasted pumpkin seeds, and the hot paprika gives them a nice amount of kick without making them so salty that they're unbearable.
Mr. Spaceling pronounced them tasty, too.
I may start roasting squash more often, just to have an excuse to toast the seeds. I wonder which squashes are the seediest?
Posted by spaceling at January 27, 2006 10:21 PM
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