Roasted Pumpkin Seeds & Roasted Cubed Squash

I've previously written about baking squash halves. Often, I'm in the more in the mood for roasted squash cubes than for pureed baked squash, but peeling squash can be a pain. I wanted to roast a small pumpkin that we grew in our garden. I found an old plastic peeler in the back of the drawer that was easier to use as the peeler blade was less offset from the handle. I peeled it, then cut it into cubes, sprayed it with a little oil and salt and roasted at 400 for 35 min, stirring a couple of time during the roast. 

Ready to peel and cube

We enjoy roasted pumpkin seeds. Here is a classic recipe we've been using.

Pumpkin Pie Seeds

• 1 c pumpkin seeds, rinsed and dried
• 1/2 tsp pumpkin pie spice
• 1/4 tsp salt
• 6 tsp sugar (I often reduce this)
• 1 Tbsp oil

Spread seeds in a single layer on a large baking sheet and roast them in a 250 oven for 45 min or until the seeds are completely dry and lightly browned (large seeds may take slightly longer). In a large bowl stir together the spice, salt and 2 tsp of the sugar. Heat oil in a large skillet over med-high heat. Add the seeds and the rest of the sugar to the skillet, stirring constantly with a wooden spoon until the the sugar melts, about 45 seconds. Scrape the seeds into the bowl with the spice mixture and stir to coat.