Roasted Squash and Pumpkin Seeds Recipe

Autumn is one of those seasons where nature decorates itself in a blaze of color, and nothing captures the essence of these crisp, color-splashed days better than our Roasted Squash and Pumpkin Seeds. This recipe is a delightful tribute to the rich flavors of fall and perfect for creating cherished family moments. Imagine gathering around a rustic wooden table, savoring the warm, nutty notes of roasted squash paired with the savory crunch of pumpkin seeds. It’s an experience that not only warms the home but also the heart, making it an ideal dish for seasonal get-togethers or cozy evenings in.

• 1 large butternut squash, peeled and cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon cinnamon
• 1/2 cup raw pumpkin seeds
• 1 tablespoon butter
• 1/2 teaspoon smoked paprika
• 1 teaspoon garlic powder

• Preheat your oven to 400°F (200°C).
• In a large bowl, toss the butternut squash cubes with olive oil, salt, black pepper, and cinnamon until evenly coated.

• Spread the squash in a single layer on a baking sheet lined with parchment paper.

• Roast in the preheated oven for 25-30 minutes, or until the squash is tender and beginning to caramelize.
• While the squash is roasting, heat a small skillet over medium heat and add the butter.
• Once the butter has melted, add the raw pumpkin seeds, smoked paprika, and garlic powder. Stir continuously until the seeds are golden brown and aromatic, about 5-7 minutes. Remove from heat.

• Once the squash is done roasting, transfer it to a serving platter and scatter the seasoned pumpkin seeds over the top.

• Serve warm and enjoy the rustic flavors of autumn with each bite!

Helpful Tips

Make it Sweet: For a sweeter take, drizzle the roasted squash with a bit of maple syrup before adding the pumpkin seeds.

Storage Instructions: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the crispiness of the squash and seeds.

Ingredient Substitutions: You can substitute acorn squash or kabocha squash if you prefer. For a nut-free version, try sunflower seeds instead of pumpkin seeds.

Pairing Suggestions

This Roasted Squash and Pumpkin Seeds dish pairs wonderfully with a steaming mug of spiced tea or apple cider. For a complete meal, serve it alongside a hearty fall salad or a roasted chicken. The warm, savory flavors of the squash and seeds also complement a variety of cheeses, making it a fantastic addition to any autumn charcuterie board.

We hope this Roasted Squash and Pumpkin Seeds recipe brings the cozy charm of autumn into your kitchen and creates lovely moments with your family. Don’t forget to share your creations using #ZynahzRecipes or tag Zynahz on Instagram. We’d love to see how your dish turned out!

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