Roasted pumpkin or squash seeds prove that it’s what’s on the inside that counts. This squash and sage pasta dish uses almost all parts of a butternut squash: flesh, peel and cleaned seeds.
Yes, decorative gourd season is upon us, and while the markets are chockablock full of cute striped and ridged little squashes, we're truly awash in a sea of pumpkins. Everywhere you turn, whether farm stands, grocery stores or stoops, the orange orbs are inescapable. Like it or not, many of those pumpkins are destined to be carved up, turned into jack-o'-lanterns and, if your neighborhood is anything like mine, left to the voracious appetites of wily squirrels.
In his recipe for Seed-to-Skin Squash and Sage Pasta, Washington Post food editor Joe Yonan roasts the seeds at 450 degrees for 10 to 15 minutes. Cook's Illustrated recommends 20 to 25 minutes at 350 degrees. Just use your eyes and nose — they should smell nice and nutty — to determine when the seeds are done. You can roast them on an unlined sheet pan, or you can use parchment or silicone underneath for easier cleanup.
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