Take for example, winter squash. There are zillions of recipes for cooking the actual squash, but don't throw away those precious seeds! Roast them! And the skin of the kabocha? Microwave it for a crunchy 'chip.'
Here was an example of some butternut squash I felt like making into "fries." Please be aware that they will never taste like real, fried fries. Don't believe Hungry Girl when she says otherwise. But they are a fun alternative to eating them mashed. And they are a great vehicle to get ranch dressing ('light' if you like) or ketchup into your mouth.
|SAVE THOSE SEEDS! Rinse & roast them.|
|Oil: only needed to prevent sticking (or for flavor).|
|Roasted Butternut "Fries"|
|Roasted Butternut squash seeds|
To oven-roast winter squash seeds (all of them work: Spaghetti, Acorn, Kabocha, Butternut etc):
- Preheat oven to 350F and spray some aluminum foil with oil for easy release (can use a pie or baking dish as well)
- Remove seeds and rinse off strings (although I like the strings as they get crunchy)
- Sprinkle with salt if desired
- Spray with oil if desired: note that this is not necessary (they have a natural starchy coating that is delicious and roasts to crisp perfection!)
- Roast for 15-30+ minutes depending on desired crunch (check them every few minutes after about 15'...once they burn, they are good for nothing but the trash bin).
- Rinse seeds and place on sprayed microwave plate
- Salt if desired
- Spray oil if desired
- Nuke on high for 1 minute.
- Stop and mix the seeds around the plate and set for another 30 to 60 seconds.
- Continue this process until they are as dark and crunchy as you'd like (mine usually take about 5 minutes or enough time to clean the kitchen after a meal prep).
To Microwave kabocha skin 'chips':
- Wash and cook kabocha (organic, if you are concerned about eating the skin that could contain pesticides) and reserve the 'flesh' for another use.
- Microwave skin on high for 1 minute at a time (no plate, oil, salt needed)
- Remove it and check for desired done-ness.
- Repeat at 30 second increments until crispy and brown but not burned
- Dip in ranch or ketchup or tahini etc
Q: Do you find it hard to toss food/leftovers? Do you have any tips for how to reduce food waste? Have you tried to make chips out of any other type of winter squash skin? What other obscure seeds are great roasted?