How to Make Squash Seed Gremolata

Tuesday, December 22, 2015

Gremolata Greenbeans

I know you’ve been eating lots and lots of squash since we posted the perfect roasted squash recipe. And, with squash comes loads of seeds, probably more than you need for the garden. So, what to do with the rest?

Well–not wanting to waste a food item that can be made into a fabulous accompaniment how about trying a simple gremolata?

This recipe uses the seeds from just two squash so you don’t have to wait long to try it.

Once you’ve scooped the seeds out of your squash, rinse them, pat dry and remove any stringy stuff. Spread in a single layer on a cookie sheet and lightly roast the seeds in a 350-degree oven for about 15 minutes. (you can also use shelled pumpkin seeds, known as pepita’s) No far sneaking samples, though. I know they are pretty (and tasty) enough to eat right from the pan, but hold yourself back.

You’re ready–place 2 garlic cloves in a food processor and pulse until finely chopped. Now, add 1-cup of flat parsley, 1/2-cup chives, the zest and juice from one lemon, salt, to taste, and freshly ground pepper, to taste. While the food processor is pulsing, drizzle in 1/8 to 1/4-cup of extra-virgin olive oil and process until the seeds are finely chopped.

There you have it, a savory, nutty gremolata!

Gremolata can be a topping for braised meats. But, don’t stop there.

Sprinkle over roasted vegetables, like asparagus, greenbeans, brussels sprouts, carrots and others to make an impressive looking dish with major deliciousness.

Sneak some gremolata into your next batch of meatballs for great texture and bright flavor.

Mix with a bit of olive oil and lemon juice or vinegar for a great tasting salad dressing.

Sprinkle over pasta instead of parsley to boost the flavor.

Add a bit more olive oil and flavor-up meats or chicken by rubbing it on.

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