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!
With kabocha squash being in season and using a few for my Thai recipes, I can't bear to throw away kabocha squash seeds. I love saving them for planting in the Spring and came up with an idea to roast them for a tasty snack.
I'm infusing the popular Thai Tom Yum flavors in the seeds. If you love Tom Yum, you'll adore this crunchy, crispy, healthy snack!
- Why You'll Love This Kabocha Squash Seeds Recipe
- What is Kabocha Squash?
- What is Tom Yum?
- Ingredients for Tom Yum-flavored kabocha squash seeds
- Optional ingredients to add to your roasted squash seeds
- Prepping Kabocha Squash Seeds before roasting
- How to Make Roasted Kabocha Squash Seeds
- Helpful Kitchen Notes
- What to Serve With Kabocha Squash Seeds
- Variations and Substitutes for roasted squash seed
- Storing Leftovers Roasted Seeds
- Frequently Asked Questions
- More Thai Recipes You'll Love
- Roasted Kabocha Squash Seeds (Tom Yum Flavors)
Read this helpful guide on kabocha squash and how to cut it here. To elevate your kabocha squash seeds, make your own Tom Yum paste using this authentic Tom Yum paste recipe.
Why You'll Love This Kabocha Squash Seeds Recipe
- Deliciously Nutty: The roasted kabocha squash seeds offer a nutty flavor that's simply irresistible, making them an ideal snack or addition to soups and salads.
- Tom Yum Flavors: The infusion of Tom Yum flavors brings a spicy and tangy kick to your regular roasted seeds, elevating them to a whole new level of tastiness.
- An addictive appetizer to serve up to whet your appetite before the main course.
- Healthy Snacking: Kabocha squash seeds are a powerhouse of nutrients supporting your immune system and overall well-being, making this snack delicious and nutritious for the whole family!
- Long shelf-life. The roasted seeds last a long time in an air-tight glass container. Perfect for a quick, healthy snack.
- Perfect Accompaniment: These roasted seeds are a delightful snack and an excellent garnish for soups and salads, enhancing their flavor and texture.
- Minimal and simple ingredient list.
What is Kabocha Squash?
Kabocha squash, often called Japanese pumpkin, is a winter squash variety with a sweet, nutty flavor and vibrant orange flesh. It's a staple ingredient in many Thai recipes and pairs wonderfully with Tom Yum flavors in this roasted seed recipe.
Try these delicous desserts using kabocha squash, Kabocha squash in coconut milk and Thai pumpkin custard for more Thai recipes using kabocha squash. More kabocha squash recipes you'll love are. Kabocha squash soup, Thai red curry with kabocha squash, and kabocha squash stir fry.
What is Tom Yum?
Tom Yum is a delicious Thai dish known for its sour soup. It is one of the best soups and is loved by many. This aromatic soup is made with a combination of flavorful herbs like kaffir lime leaves, galangal, and lemongrass. To add some heat, a chili paste is often used. Combining these ingredients creates a mouthwatering and flavorful soup that will leave you wanting more.
You'll love these dishes if you love spicy food and want more Tom Yum Recipes. Tom Yum roasted nuts, homemade Tom Yum paste, Tom Yum chicken, Creamy Tom Yum soup, Instant pot Tom Yum soup, Tom Yum cocktail, and Tom Yum simple syrup.
Ingredients for Tom Yum-flavored kabocha squash seeds
- Kabocha squash seeds (seeds from a kabocha squash). The main ingredient of this recipe. Using young and fresh pumpkin seeds yields the best result for tender but crispy roasted seeds.
- Water. For soaking, boiling, or microwaving the seeds before roasting them.
- Oil. Use neutral oil for this Thai-infused flavors recipe. Vegetables, canola, or avocado oil are excellent options. Olive oil is never used in Thai cuisine. Coconut oil works, too, if you don't mind the flavor and smell of coconut.
- Salt. Salt will be used to soak or boil the seeds and roast.
- Tom Yum Paste. This is an essential ingredient that seasons this recipe. Make your own or use store-bought paste. Use any brand you find in your Asian market.
- Kaffir lime leaves. These can be found at local Asian grocery stores in the produce or freezer section.
- Fresh Lime juice. Tom Yum flavors are all about the sour taste, so lime juice is the zest in this recipe.
Optional ingredients to add to your roasted squash seeds
- 1 tablespoon finely chopped lemongrass.
- ½ 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.
Prepping Kabocha Squash Seeds before roasting
Before roasting, the Kabocha seeds must be soaked, boiled, or microwaved to soften their outer shells. This is crucial, especially for larger and older squash, as the shells can become tough to chew.
1. On the stovetop
Bring 3 cups of water and ½ tablespoon of salt to a boil. Add the seeds and boil for 10 minutes. Strain the seeds, pat dry, and set aside for roasting.
2. Microwave the Kabocha squash seeds
Combine 2 cups of water, ½ tablespoon salt, and kabocha squash seeds in a microwave-safe bowl. Microwave for 3 minutes on high. Carefully remove the hot bowl, strain the seeds, pat dry, and set aside for roasting.
3. Soaking the seeds overnight
Add 3 cups of water, ½ tablespoon salt, and kabocha squash seeds in a medium mixing bowl. Stir to mix all the ingredients. Allow the seeds to soak overnight for up to 24 hours. The next day, drain, pat dry, and roast the seeds!
How to Make Roasted Kabocha Squash Seeds
Step 1: Prepare the Kabocha Squash Seeds. 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.
Step 2: Boil, soak, or microwave the seeds. There are 3 ways to do this. Please see the prepping section above.
Step 3: Coat the seeds. 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.
Step 4: Roast to Perfection. 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.
Step 5: Garnished and served! 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.
That's it! Enjoy!
Helpful Kitchen Notes
- The Tom Yum paste adds a spicy and tangy kick to the seeds, but you can adjust the heat level to your preference by varying the amount of the paste used.
- Kabocha squash seeds can be hard to find, so save them next time you cook with this Japanese pumpkin.
- After roasting your seeds, add more ground white or black pepper if you want more spice. Paprika or large chili flakes add instant spiciness. Use chopped fresh green or red chili peppers if you need more heat.
What to Serve With Kabocha Squash Seeds
These Tom Yum-flavored roasted kabocha squash seeds make a fantastic snack for game days or as a light appetizer before a meal. They are also great for used in salads, soups, bread or muffins. They add a delightful crunch and a burst of Thai-inspired flavor to your meals.
Variations and Substitutes for roasted squash seed
If you can't find kabocha squash seeds, you can use pumpkin seeds or seeds from other winter squash varieties. Adjust the seasonings accordingly to complement their unique flavors.
Blue Jarhadele squash, Cinderella squash, acorn squash, and butternut squash are substitutes.
Storing Leftovers Roasted Seeds
Store any leftover roasted kabocha squash seeds in an airtight container to keep them fresh and crunchy. They make for an excellent on-the-go snack.
For even more depth of flavor, grind the roasted kabocha squash seeds for use in seasoning or garnishing soups, salads, bread muffins, and various dishes for a Thai-inspired twist.
Frequently Asked Questions
To remove the seeds from kabocha squash, cut the top off them, scoop out the seeds and stringy bits, and rinse them under cold water.
Yes, this recipe can be made vegan by making your own Tom Yum paste and omitting the shrimp paste.
The Thai Tom Yum paste is a key ingredient that brings an authentic Thai kick to the roasted seeds, elevating them into a fantastic snack.
Kabocha squash seeds are packed with nutrients like zinc and magnesium, which can support your immune system and overall health. Enjoy them for both their flavor and health benefits!
More Thai Recipes You'll Love
Enjoy more Thai recipes with these delicious recipes.
- Thai pumpkin soup recipe, an amazing soup using kabocha squash.
- Tom Kha Gai recipe is another delicious soup with coconut milk as a soup base and infused with aromatic herbs.
- Tom Yum Goong is one of Thailand's most famous and flavorful soups!
- Thai green curry paste, an authentic homemade paste.
- Thai green curry with chicken, another delicious Thai classic.
- Massaman curry with sweet potatoes, a hearty soup that keeps you full for hours.
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