Many recipes call for winter squashes such as butternut squash to be peeled before use, but The peel of all squashes is perfectly edibleas are seeds. Both are a good source of fiber as well as vitamins and others Biotic compounds.
I usually leave the skin on the butternut squash but discard the seeds, as they seem to require cleaning. But I wanted to try something different, so I decided to try roasting the skin and seeds for some hopefully homemade crunch.
I started one evening cooking dinner, using butternut squash from my local veg box. I washed it thoroughly then dried it, then cut the top and bottom. Next, I used a vegetable peeler and a knife to peel off as thin sections of the peel as I could manage (basically the wedge peeler didn’t really work as a knife), which took about 10 minutes. I ended up with a mix of different sized pieces that looked ideal for bite-sized crisps.
Next, I cut the butternut squash open lengthwise and scooped out the seeds and surrounding suspicious pulp. I popped them and the rind in separate tubs in the fridge overnight, and used the peeled butternut squash to make a squash and cheese curry.
The next day when I was making coffee and feeling lightheaded, I separated the seeds from the pulp. I was dreading this part, but they came off really easily. I rinsed the seeds thoroughly then wrapped them in a clean tea towel to dry. I then repeated this last step as my partner grabbed a tea towel to dry her hands and threw the seeds all over the kitchen floor…
I mixed the seeds and squash skin together in a bowl with salt, paprika, smoked paprika, cumin and chili flakes, then stirred in a few drizzles of olive oil. I used my air fryer’s bake/roast setting at 170c (338F) to avoid burning and checked on them frequently. After about 20 minutes they were nice and crispy.
I was still a little skeptical at this point – but they were delicious. The small chips turned out to be the best because they were very fragrant, and the seeds had a wonderful flavor. I loved being able to choose what spices I put on them, but I think it was the ability to use a good olive oil that kept these fairs in line with the flavor of store-bought crisps. They also make a fantastic garnish for soups.
Overall, though, it felt like too much of a hassle to eat. Next time I’ll make sure to separate and wash the seeds ahead of time, and I’ll check them less now I know how long they need, making it an easy snack. Using an air fryer was useful, as replacing an entire oven for that amount would feel like a waste of energy.
I really enjoyed the end result though, and I really got to filling it, and I’ll use it again any time I can be bothered to peel the squash. For any hard peels, it’s also worth remembering that peels can be stored in a bag in the freezer as well. Used to make vegetable stock.
