Tag: Squash

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Roasted Pumpkin Seeds

This is the best way to roast the seeds from a pumpkin or winter squash. They turn out crunchy and salty, yet tender.

  1. In a large bowl, rinse pumpkin seeds well to separate the seeds from the slimy mess. Drain well in a strainer.
  2. Bring heavily salted water to a boil in a medium saucepan. When I did a small pumpkin, I put about 1/4 c. of salt with about 1 quart water, I think.
  3. Add pumpkin seeds and boil for 10 minutes.
  4. Drain well and spread on greased baking sheet.
  5. Bake at 400 degrees (preheated oven) for 10 minutes or until just golden brown, stirring occasionally. Let one cool and taste it to see if it’s done to your preference. Be careful not to burn.
  6. Cool and store in covered container.
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Roasted butternut squash with onions and cranberries

The cranberries become less tart when roasted and add a lovely color and flavor to the squash and onions. The ingredients are flexible, both in amounts and in types of vegetables. Beets, carrots, and other root vegetables are also great this way.

1 large butternut squash, peeled, seeds removed and cut into 3/4″ pieces
2 onions, sliced
1 to 1.5 cups fresh (or frozen) cranberries, rinsed and drained
2 to 3 Tbs olive oil
Salt and pepper to taste

Toss all ingredients together. Roast at 400 degrees F in large roasting pan for one hour, stirring every 20 minutes.

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Baked Garlicky Butternut Squash

From Main-Course Vegetarian Pleasures, by Jeanne Lemlin (1995)

Lemlin’s note: Here is a variation of a recipe that the late Laurie Colwin wrote in Gourmet. This crusty, garlic-scented dish needs just a salad to make it a completely satisfying and delicious meal, although a close friend of mine says it is absolutely spellbinding served on a golden bed of polenta.

1 large (3.5 lbs) butternut squash, peeled and cut into 1-inch dice
1/3 c. fruity olive oil (I use about half that amount)
2 garlic cloves, minced (I use more)
2 Tbs minced fresh parsley (I use more)
Salt to taste
Liberal seasoning of freshly ground black pepper
1/3 c. grated Parmesan cheese

Preheat the oven to 400 degrees.

In a large bowl, toss together the squash, olive oil, garlic, parsley, salt and pepper. Spoon the vegetables into 12 x 7 x 2” baking dish (I use a 9 x 13).

Sprinkle on the Parmesan cheese. Bake for 1 hour, or until the squash is tender, not mushy.

Serves 4 as a main dish; serves eight nicely at a dinner where a lot of other food is served.