Roasted Kabocha Squash Seeds (Tom Yum Flavors)
This crunchy treat combines the nutty goodness of roasted kabocha squash seeds with the beloved flavors of Tom Yum, a classic Thai soup known for its spicy and sour notes. This unique snack is perfect for the fall season when kabocha squash is at its best. Healthy and tasty in every bite!
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
- 1 cup raw kabocha squash seeds
- 1 tbsp salt, divided
- 1+1/2 tbsp oil
- 1+1/2 tbsp Tom Yum paste, add more or less as preferred
- 2 tsp lime juice. Add more before roasting if you prefer more zing.
- 1 tbsp kaffir lime leaves, finely julienned
- 1 tbsp finely chopped lemongrass. use about
- 1/2 tsp finely chopped galangal. Use only a tiny bit, as galangal has a strong flavor.
- 1 tbsp finely chopped fresh cilantro stems.
- 1 tbsp green onion chopped into tiny pieces.
Instructions
- 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.