Saturday, September 18, 2010

Roasted Squash Seeds

I'm baking one of our volunteer winter squashes right now just to see what it's like. All season we've watched them grow, not knowing what they are. This month they turned orange ... so are they pumpkin? They're not large, so could they be the smaller sugar pumpkins for pie? I actually make 'pumpkin' pie from all winter squash. I've got some recipes in my cookbook, including "Impossible Pumpkin Pie" which was the first pumpkin pie my kids liked.

Since winter squash season has just begun I thought I'd tell you about roasting their seeds. I can't throw away the seeds! I think my method of making crispy seasoned winter squash seeds is unusual. Most recipes have you toss the seeds with oil or melted butter and season and bake on a cookie sheet, stirring occasionally. Rather than mess with a lot of loose seasonings, I prefer to simmer the flavor into the seeds. I'll even do the seeds of a squash I bake whole.

Measure the amount of seed from any winter squash, then in a saucepan, barely cover them with water.
Per cup of seeds use about
1 tsp of a seasoning salt
(like a premixed kind, or mix salt with granulated garlic and onion)
(Add some olive oil or butter to the pan)
Bring to a boil and let simmer, stirring occasionally till almost simmered dry.

Spread on a cookie sheet. Since the oven is/was probably on for baking the squash, put the tray in the oven. If the oven is on, occasionally stir them and check for crispiness. If the oven's been turned off, I'll often just leave the tray of seeds in the oven till the next morning.

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