Are you supposed to eat the seeds in butternut squash?

Though it may come as a surprise, all types of squash seeds are edible and contain nutritional benefits. You can enjoy butternut squash seeds, acorn squash seeds and spaghetti squash seeds in all ways that pumpkin seeds can be enjoyed, and use them to add a unique and tasty flavor to your dishes.

Why do pumpkin seeds pop in the oven?

They have a built in signaling system to let you know when they're hot and toasty and ready for action . The seeds will literally start to pop out of the pan, like a flatter, greener popcorn.

When should you not eat butternut squash?

Keep your eye out for any brown spots or blemishes ; these can indicate the start of spoiling. Any soft spots or slimy areas are also a sign that your squash has gone bad. Old squash tends to have soft flesh, leathery skin, and a hollow feel. And, of course, any spots of mold mean it's time to toss your squash.

What does pumpkin seed do for the female body?

Pumpkin seeds benefits for female Pumpkin seeds health benefits for women are diverse as they are a rich source of essential nutrients, including magnesium, which plays a vital role in muscle and nerve function . Magnesium can help alleviate common issues such as menstrual cramps and PMS symptoms.

What happens if you eat too many roasted pumpkin seeds?

It is not advised to eat more than the recommended daily amount. If in case you eat too many, you may experience gaseous distension and bloating . The fiber in pumpkin seeds may help to bulk up stool and prevent constipation in the long run. However, eating too many pumpkin seeds at once may cause constipation.

Why soak pumpkin seeds before roasting?

This process will help soften the seeds making them easier to digest . Once thoroughly soaked, remove your pumpkin seeds from the water, pat dry and roast a bit longer than you would unsoaked pumpkin seeds. About five to ten minutes longer.

Do pumpkin seeds have to be dry before you put them in the oven?

The secrets: Dry your pumpkin seeds before roasting them , and coat them in oil to help them toast evenly and get a nice, crisp, flavorful finish.

Can you eat butternut squash if the seeds are sprouting inside?

Regardless of the cause, the squash should be safe to eat .

Can you eat butternut squash seeds and skin?

You can eat the skin , so there's no need to peel it. Simply halve it, scoop out the seeds and chop it into chunks, then roast it and add it to a warm winter salad or throw it into curries, stews or soups. You can also roast the seeds and eat them as a snack or sprinkled over a finished dish.

Is it okay to eat squash seed skin?

Yes, You Can Eat the Skin of Acorn Squash and Other Winter Squashes —Here's How. Some varieties, like acorn squash and honeynut, have tender, tasty skin. Others, not so much. Peggy is a freelance writer for MarthaStewart.com.

Quinoa with Butternut Squash and Pumpkin Seeds Recipe on Food52 (2024)

Fall

by: Sally

February28,2010

4 Ratings

Quinoa with Butternut Squash and Pumpkin Seeds Recipe on Food52 (1)

Serves 4 as Veggie meal

Jump to Recipe

Author Notes

A restaurant experience of bland-looking quinoa challenged me to try to come up with something more appealing. The rinsing step gets rid of the bitter taste from the seed coating and the steaming (resting) at the end of cooking makes it fluffy. You could roast the squash separately or cook it in the pot, both are good. The roasted squash has great flavor, but for ease of preparation, the 'squash in the pot' wins. - Sally —Sally

Test Kitchen Notes

For a very clean and healthy dish with butternut squash, you should make this recipe. If you have never made quinoa before, Sally provides great instructions. I would cook the squash in the same pot, as Sally suggests, not just to save on pan washing, but also to infuse the squash flavor directly to the quinoa. I think the stock is a very important part of making this dish, so I would be leery of using plain water. I used black quinoa for my test, thinking that it would be more dramatic in color with the orange squash; I think Sally's red quinoa is more beautiful though! I love the addition of cranberry and the finish of baby spinach and toasted pumpkin seeds adds a great contrast of textures. Thanks, Sally, for this recipe. – Sagegreen —The Editors

Test Kitchen-Approved

What You'll Need

Ingredients

1 cupquinoa
2 tablespoonsolive oil
¹/₂ red onion, finely diced
³/₄ teaspoonchili powder
1 2-pound butternut squash, cut into 3/4-inch cubes
1 ³/₄ cupswater or vegetable stock
1 teaspoonsalt
¹/₂ cuppumpkin seeds
2 large handfuls baby spinach
¹/₂ cupdried cranberries

Directions

Put the quinoa in a bowl and cover it with cool water. Rub it between your hands and pour off most of the water. Add fresh water and repeat two or three times, until the water runs clear. Drain thoroughly in a fine-meshed strainer. Set the strainer over a bowl until you are ready to cook the quinoa.
Heat the olive oil in a large (4 to 5-quart) pot. Add the onion and cook over medium heat for about 3 minutes, until it begins to soften. Stir in the chili powder and the squash and cook, stirring every so often, for 3 more minutes. Add the drained quinoa, water or stock and salt. Bring the liquid to a boil, adjust the heat to a simmer, and cook, covered, for 15 minutes.
Meanwhile, set a small plate next to the stove. Pour a few drops (about 1/2 teaspoon) of olive oil into a small skillet. Heat the oil over medium heat and add the pumpkin seeds. Stir and shake the pan until the pumpkin seeds turn from green to olive to slightly golden brown. Sprinkle with a pinch of salt and immediately scrape them onto the awaiting plate.
Remove the pot from the heat and add the spinach and cranberries. Cover the pot and let rest in a warm place for 10 minutes. Mix and fluff up the grains with a fork. Serve sprinkled with toasted pumpkin seeds.

Tags:

Grains
Vegetable
Quinoa
Seed
Fall
Winter
Gluten-Free
Vegan
Vegetarian
Entree
Side

Contest Entries

Your Best Butternut Squash

See what other Food52ers are saying.

thebreukelenlife
MplsCitified
Sally
cheese1227
TheWimpyVegetarian
See Also
Tuna Burgers with Wasabi Ginger Mayo Recipe on Food52 Salt Dough Ornament Recipe The Tools You Need to Make Almost Any Recipe No Knead Bread Recipe in Less than 5 Minutes a Day

Recipe by: Sally

sallypasleyvargas.com

I am a home cook,author of a couple of cookbooks and mother. I write for the Boston Globe from time to time. My "kid" just left for college and comes home for cooking lessons. Too bad he was completely uninterested in the process (except when he was little and gingerbread was involved) until now. Without Mom to cook, he's very, very hungry. But it's fun to keep bonding over the stove. I blog about food and life at www.sallypasleyvargas.com

Popular on Food52

19 Reviews

renee789 October 22, 2013

I made this for dinner tonight, and love it! I was out of spinach, so used kale. I also replaced the cranberries with a little andouille sausage. Delicious! Thank you!

lynn7555 March 23, 2012

Tried this recipe today with fresh parsnips instead of the squash, delish! Cooked mine for about 20 mins since after 15 the quinoa was still a little firm for my taste.

SqueakyChu August 28, 2011

This was a wonderful recipe. My husband liked it so much that he didn't even complain about my putting dried cranberries in it. I didn't have spinach this time, but I'll be sure to use spinach next time I make this dish.

CarolS July 15, 2011

this looks good! cant wait to try it! any idea where to get nutrition info? im protein/carb/fiber ratio conscious. fat too, but as long as im using a good fat im not as worried about the fat grams. thanks

candicecanandwill March 25, 2011

Just a heads up to anyone who wants to try with brown quinoa-- mine as a bit brothy so 1.5 cups liquid would work well. Maybe water absorbs more effectively into quinoa than thicker veggie broth.

Also, I dropped the cranberries [OD'd a few months back] and added chopped mint. Really bright and still delicious this way!

Excellent vegan dish (: