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Winter Is Coming: Recipe for Candied Squash Seeds

Fall lasted about a good couple weeks here in Portland. The leaves turned beautiful colors of auburn, gold, and red. Then a winter storm came through last week and blew them away! Everything else is green, green, green.I’m extra thankful because I was able to cut my hours at work in half to dedicate more time to school. We had a super helpful seminar last week and I’m looking forward to completing the assignments for it. Why? My assignments are:

1. Complete a time management spreadsheet: including personal and professional activities. Did you know there are 168 hours in a week? Where do they all go?

2. List Short Term goals for the next 6 months to 1 year

3. List Long Term goals for the next 1.5 to 5 years

It’s pretty easy to accomplish the first two assignments, but truthfully, I don’t know where the world will carry me in 5 years. I feel that by setting down concrete long term goals I am potentially blocking other career opportunities. Any advice or reading suggestions for long term goal writing?

Shifting gears, since it’s fall I’ve been cooking up squashes and have a bunch of seeds! I have a sweet recipe for candied squash seeds. I first tried this a couple years ago as a cocktail garnish for individual egg nogs, and it’s delicious and easy to make. I love Tutti Frutti Farms Kuri Squash so those are the seeds I used, but this would work for other squash or pumpkin seeds as well.

Candied Kuri Squash Seeds:

First, wash the seeds and remove as much pulp as possible. Spread evenly on a sheet pan and roast at about 350°F until golden brown. This usually takes about 20-25 minutes. While they are roasting, take a spatula and scrape them up from the pan and redistribute to allow for even roasting. This step is important to remove moisture from the seeds before candying them they don’t pop like popcorn later!

2 cups(by volume) roasted squash seeds
1 cup white sugar
1/3 cup water

Combine seeds, sugar, and water in a large saucepan. Gently stir the mixture in the center of the saucepan coating all the seeds while making sure to avoid splashing sugar and water on the sides of the saucepan.


Cook the seeds over medium heat. The sugar will start to bubble and melt. Stir occasionally to ensure that the seeds are still coated with sugar. You can largely just supervise the seeds during this process.

Eventually, the sugar will go through its stages and it will be nearing the end as it starts to turn a medium brown.


Feel free to start stirring slowly and even remove the pan from the heat for a moment or two if the sugar starts to smoke. If you have an electric range, you will most likely have to do this as your range won’t respond quickly enough to turning it down to medium-low. Some of the seeds may pop and crackle at this point. Be careful!


Once the sugar has reached a darker brown stage, give the seeds a good stir and ensure they are all coated, then turn them out on a baking sheet. If you’d like larger pieces, keep them clumped together in larger piles, if not, separate them to your liking.


Dress them up with some Jacobsen Sea Salt and cinnamon or some cayenne pepper. Whatever suits your fancy! Give them time to cool for a good 10 minutes before eating. Store in an airtight container for up to 2 weeks.

Enjoy your holiday cooking & baking! Feel free to leave me some links to your own creations below.



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