Roasted Kabocha Squash Seeds (Tom Yum Flavors)
Ingredients
- 1 cup raw kabocha squash seeds
- 1 tablespoon salt
divided
- 1 1/2 tablespoon oil
- 1 1/2 tablespoon Tom Yum paste
add more or less as preferred
- 2 teaspoons lime juice. Add more before roasting if you prefer more zing.
- 1 tablespoon kaffir lime leaves
finely julienned
- 1 tablespoon finely chopped lemongrass. use about
- 1/2 teaspoon finely chopped galangal. Use only a tiny bit
as galangal has a strong flavor.
- 1 tablespoon finely chopped fresh cilantro stems.
- 1 tablespoon green onion chopped into tiny pieces.
Directions
- 1
After removing the seeds from the kabocha squash, rinse them under cold water to remove any excess pulp. Pat them dry with a paper towel.
- 2
There are 3 ways to do this. Please see the prepping section above.
- 3
In a mixing bowl, add the seeds, Tom Yum paste, salt, oil, kaffir lime leaves and lime juice. Toss together until well coated. Take a small paste sample and adjust with more Tom Yum paste, salt, or lime juice as needed.
- 4
Spread the seeds in a single layer on a parchment paper-lined baking sheet and roast them in a preheated oven at 300 degrees for about 20-25 minutes or until they turn golden brown and crispy. Keep an eye on them, as they can roast quickly.
- 5
Remove from the sheet pan and allow the seeds to cool before sampling some. They are hot! Sprinkle thinly sliced kaffir lime, cilantro stems, and leaves to garnish.
Roasted Kabocha Squash Seeds (Tom Yum Flavors)
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About this Recipe
Craving a unique, crunchy snack that’s bursting with unexpected flavor? These Roasted Kabocha Squash Seeds offer a delightful twist, blending nutty richness with the vibrant, zesty punch of classic Tom Yum.
This recipe cleverly transforms often-discarded squash seeds into an irresistible treat, infusing them with the complex spicy, sour, and aromatic notes of Tom Yum paste, kaffir lime, and lemongrass. It’s a brilliant way to enjoy the essence of fall kabocha squash while experiencing an exciting Thai-inspired taste adventure.
Prepare your palate for an explosion of taste and texture. You'll savor the inherent nutty earthiness of the kabocha seeds, perfectly complemented by the bold, fragrant heat from the Tom Yum paste. Hints of bright lime juice cut through the richness, while the finely julienned kaffir lime leaves, chopped lemongrass, and a touch of galangal create an authentic, aromatic depth. Every crunchy bite delivers a satisfying balance of spicy, sour, and savory, making for an incredibly addictive snack. The fresh cilantro stems and green onion pieces add a final layer of herbaceous freshness that brightens the entire experience.
This recipe encourages you to tailor the intensity to your liking.
- Tom Yum Paste: Adjust the amount of Tom Yum paste; the recipe suggests adding more or less as preferred to find your ideal level of spice and tang.
- Lime Zing: If you desire more vibrant sourness, you can add extra lime juice before the roasting process.
- Aromatics: For a milder flavor, you might reduce the strong-flavored galangal, as its potency is highlighted in the ingredient notes.
These unique seeds are an ideal autumnal snack, perfect for adding an exotic flair to your fall gatherings or simply enjoying as a healthy, flavorful bite during the season when kabocha squash is at its peak.