Inside Our Test Kitchen: Best Seeds in the House

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Fun fact: You don’t have to carve a pumpkin to enjoy crispy, salty, fresh-roasted seeds. You can make a version using any winter squash, such as butternut, delicata, kabocha or acorn—just scoop out the guts, separate out the stringy bits, and place the seeds on a parchment-lined baking sheet. Toss with 1/2 tsp. olive oil per 1/4 cup seeds and season. Arrange in a single layer (so they’ll roast instead of steam) and bake at 325° until crunchy, 15 to 20 minutes. Sprinkle on salads, soups or ice cream (seriously!), or gobble them up right off the baking sheet, like we did in the test kitchen. Here are 5 fall squash recipes to try it with:

Pumpkin Spice Pasta

Pumpkin-Spice Pasta with Delicata Squash

Butternut Squash Soup

Butternut Squash Soup with Red Chile and Mint 

Paella-Stuffed Squash

Paella-Stuffed Squash

Maple kabocha cake

Maple Kabocha Cake

Pepita Pasta

Pepita Pesto Pasta with Roasted Squash

-- By Ananda Eidelstein