Whenever I cook delicata squash, I try to save the seed and toast them. I do this with other winter squash as well–pumpkins, carnival, and butternut. It’s really easy to do and it makes a great, salty snack. You can eat them as is or throw them in a salad. And you can use them to top any sort of casserole. Let me know if you discover another creative way of eating them and I’ll post a recipe : )
1. Cut a Delicata Squash in half long ways. Remove the seeds and try to separate most of the pulp from the seeds. Don’t worry if some pulp remains. In fact, one of the members told me that she doesn’t bother to separate them and it turns out okay.
2. Put the seeds on a baking sheet.
3. Pour approximately 2 tablespoons of olive oil over it. Sprinkle salt and freshly ground black pepper over it.
4. In the oven, toast uncovered at approximately 350F for 20 minutes or until golden brown. About halfway through toasting them, stir them around some so that they cook evenly.
5. Remove from oven, let cool, and then eat!
Note: You can toast them in a toaster oven as well.
Hint: My favorite winter squash seeds toasted are delicata and pumpkin, but it’s good to try it with all types of winter squash.