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    Home » Recipes » Appetizer Recipes

    Spicy Roasted Kabocha with Thyme & Rosemary

    Published: Aug 28, 2010 · Modified: Apr 21, 2023 by Ashley

    This post may contain affiliate links, which won’t change your price but will share some commission.

    Roasted kabocha seeds on a plate.

    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:

    Kabocha squash seeds with oil and seasonings.

    Big Flavors Rating: 4 Stars

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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