So, this past weekend I made not one, but two fully furnished cutting boards. I also made a butternut squash, and toasted its seeds. And a bumblebee costume from yellow duck tape, wire, and saran wrap (for the wings).
A productive weekend, if I do say so myself.
Now we shall see how productive this week becomes, as I sit and dream about crafting more woodworking projects. And eat crunchy, curried seeds as my mind drifts afloat.
Far too often, I quickly open butternuts, and toss the seeds without thinking twice. Yet, I’ve toasted the seeds on numerous occasions, and should know better than that by now.
Butternut nut squash seeds are tasty. They can be salty. And spicy. Or sweet. Or both. And are certainly worthy of saving.
This particular recipe is simple, and is perfect for snacking on as is, or for adding to a variety of other menu items.
Take it to the sweet side and toss it into a trail mix, pairing the salty curry flavor with raisins. Or keep it savory, and add to any number of kale salads, grain pilafs, nourish bowls, collards wraps, socca pizza renditions, etc.
Keeping toasted seeds like these around are perfect for easily adding flavor and complexity to dishes you cook up throughout the remainder of the week. Full of fiber, protein, and heart healthy fats, there’s really no sense in letting them go to waste.
Don't toss those butternut seeds! A little curry powder and salt turns them into one easy, crunchy and naturally healthy snack.
- -Butternut squash seeds, scooped from the inside of a butternut (or two!)
- -Curry powder
- -Olive oil
- Place seeds in a colander and wash well, removing any remaining squash flesh. Toss to drain water.
- Lightly coat the bottom of a skillet placed over medium high heat with olive oil. Heat oil till hot, and then add seeds. Bring heat to a medium level, and cook seeds until just lightly brown, stirring regularly. Sprinkle in curry powder until the seeds get a light coating. Generously season salt around the pan. Continue to toast the seeds for another 5 minutes, stirring regularly, until seeds are crispy.
- Add a small pat of butter to the pan, and stir to coat the seeds. Let cook for another 2 minutes so that the seeds crisp up again.
- Remove from heat and let cool on a paper towel. Store in an airtight container.
This loose recipe allows you to work with any size squash or number of seeds. Feel free to adjust the seasoning to your liking, or play around with any other spices.