Have you ever thought about the wastage of butternut seeds whenever you cook the veggie? Because it used to bug me. There are hundreds varieties of butternut, and I find it exciting to see some of them on the markets, in farms and of course on social networks. Autumn and Halloween are more synonymous with roasted butternut for me than trick or treat. At the moment my favourite variety is the winter squash, or chestnut squash, do you know it? It’s an orangy-red colour, very round and tastes of chestnut.
So because we’ve been eating so much butternuts lately, we thought we should do something with the seeds. Actually, B showed me this recipe, and we don’t waste the seeds anymore. You grill them in the oven with soya sauce and chili flakes. The results is crispy, spicy and very satisfying. It’s perfect for a snack and also to spice up some salads or warm meals.
Next time you cook a butternut or any type of squash, don’t empty the seeds in the bin, roast them instead! Same when you will carve your pumpkin for Halloween.
Spicy grilled butternut seeds
- 1 butternut squash
- 1 tbsp sunflower oil
- 2 tbsp soya sauce
- 1 pinch salt flower
- 1 handful chili flakes
Start by cutting the butternut in half. Empty the middle in a colander.
Preheat the oven to 200°C.
Separate the seeds from the butternut strings. Here is the fastidious part, it can be a bit messy. My tip is do not use water, it will make it even more slippery.
Once there are only white seeds in the colander, rince them out.
Put them on a aluminium tray, you can put a baking paper underneath if you want.
Add the oil, soya sauce, salt and chili flakes.
Cook for 20min. Half way through the cooking, turn the seeds so they get crispy and golden on both sides.
You will hear the seeds pop open in the oven. It’s like making popcorn, it can be a bit surprising, but that’s normal.
So, is it mouth-watering or what ?