Comments on: Eating Squash Seeds

By: Khiori

Khiori — Wed, 02 Dec 2009 17:51:17 +0000

Wash the pumpkin seeds well, then spread them out on a cookie tray (with edges). Oil the tray first with any veg oil. Salt them. Bake them slowly on low heat, stirring occasionally, until they are crunchy and dry. I leave the oven door a little bit open because they can burn easily. Store in a wide mouth glass jar. They are much like salted peanuts.

Pumpkin can be cut up and roasted in large chunks before pie making. It’s easier to peel the skin off afterward, then mash the squash.

By: Erin

Erin — Sat, 28 Nov 2009 05:24:38 +0000

Pumpkin seeds, yes! Anything else? Never tried it. I only had one small pumpkin from our garden this year, so I passed up pureeing it. Maybe next year we’ll get a better crop and I’ll feel inspired.

By: Jennifer

Jennifer — Wed, 25 Nov 2009 16:05:22 +0000

We usually roast our pumpkin seeds when we make a jack-o-lantern. I haven’t tried roasting any others. Now maybe I will the next time I cook a squash.

By: Katie

Katie — Wed, 25 Nov 2009 01:32:56 +0000

Huh, I was just wondering this last night. We made a dish with delicata squash and as I was taking the seeds out I was wondering whether I should save them or not. I didn’t. But now I know I can.

By: christina

christina — Tue, 24 Nov 2009 20:24:18 +0000

Yes, we roast and eat all our squash/pumkin seeds. We love them.

I bake or steam my pumpkin, skin (except for Hokkaido, it had edible skin), seeds and strings removed and cut into chunks and then just throw it in the blender (careful if it’s still hot!) or food processor to puree. Some pumpkins contain more water than other so depending on what you’re making you might want to drain the puree in a mesh sieve for a while to remove excess liquid. That’s especially important for pumpkin pie

By: :::Lyzz:::

:::Lyzz::: — Tue, 24 Nov 2009 19:37:56 +0000

This certainly brings up some old memories as I remembered eating squash seeds were one of my favorite things.