Spicy Roasted Kabocha with Thyme & Rosemary
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I wanted to roast the seeds from the kabocha squash after I made that wonderful gratin, so Dino and I thought that a similar spice blend would be good on the seeds. I picked out all of the seeds, rinsed them and put them in a bowl with a healthy drizzle of olive oil, some freshly chopped rosemary and thyme, salt and cayenne pepper. I roasted them at 325°F for about 30 minutes, stirring them after 15. These are spicy and tasty little snacks!
This is what they looked like before I roasted them:
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