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Roasted/Fried Squash Seeds

I've been trying to cook more vegetables and this snack alone makes it worth it to me to cook winter squash. I only wish I could find a store that still sold fresh pumpkins. We've fried up seeds from pumpkins, spaghetti squash, and butternut squash. All are tasty. All have far too few seeds.


small photo of the seeds



Roasted/Fried Squash Seeds

  1. Cut squash in half and scoop out the seeds. Remove the stringy pulp from the seeds as best you can.
  2. Soak the seeds in salty water overnight.
  3. Heat some vegetable oil over medium heat. When hot, add the seeds.
  4. Shake the pan a bit and cover. Keep shaking or stirring occasionally to keep it from burning. Fry them until they shells turn a light brown. They might start popping out of the pan so keep a lid handy.
  5. When done, you can add a little more salt if you like. Let cool on a paper towel and then eat. There's only enough for a snack really. Too bad.



photo of the fried seeds


Mostly following this recipe
thread in vegrecipes




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It never even occurred to me to toast the seeds from spaghetti squash. Pure genius! Especially since they'd make a nice addition to the squash itself when cooked (I also like sprinkling toasted seeds on creamy/blended winter soups).

Yeah...now that I like them so much, I'm sad that I've thrown away the seeds all those years.

Every Halloween growing up, we'd end up taking all the pumpkin seeds, spreading them on a cookie sheet, and baking them with salt (and I think, sometimes, butter).

In Russia and here in the middle east, when i see pumpkin seeds they're large, white, papery affairs. I don't recognize them. They taste the same, but everyone peels all the white paper off ---- I don't, I eat them just like pumpkin seeds in the US. But they're different. I keep wondering what this is all about!

(We just got a bunch of pumpkin seeds because Tash has been getting muscle cramps recently, and pumpkin seeds are the single most concentrated source of magnesium available. The muscle cramps are from a calcium vs. magnesium imbalance.)

I'd like to try the papery kinds of pumpkin seeds. I roasted up pumpkin seeds as well as butternut squash seeds and the pumpkin seeds were far lighter and crisper than the butternut squash seeds had been. I think they had the thinner shells? Not sure. But I preferred the pumpkin seeds so the idea of papery seeds sounds promising for even more crispness. Nice to think these are good for me too. I wish I could find more fresh pumpkins here. None of the grocery stores seem to carry them after Halloween was over.

I've learned that these seeds are much better if you shell them. Problem is, I'm too clumsy to shell them. My wife does it fast; I'm so slow that I simply won't bother. But sometimes we're sitting together and she's eating the seeds, she'll shell dozens for me and they're so much better.

She admonished me a couple times for eating the seeds without shelling them, she insists they're dirty.

huh. That's like my dad and watermelon seeds. My mom, sisters, and I would sometimes team up to shell a bunch of watermelon seeds for my dad. :)

I have two comments for you and I hope you dont mind that I added you as a friend. One I looooove pumpkin seeds and I like to marinate my seeds in lemon juice and a touch of salt overnight first, then sprinkle with a touch of cayenne pepper, then I toast them in the oven, so very addicting. Yum

Second, in response to a older blog that you had trying to find tea cookies, I was wondering if you had found any luck? I had a recipe and lost it and have been searching for years now, I have managed to come up with one though that is very closee, they are super thin, almost transparent and mine have fresh mint chopped into it, but you can always replace that with chopped almonds and instead of vanilla adding a drop of almond extract. This goes wonderful late at night with a hot cup of green tea, or any light tea as the mint is superb. I really hope you like it.


Shell's Mint tea cookies!

2 large egg whites, at room temperature
1/2 stick unsalted butter, softened
1/2 cup sugar *variations* 1/4c of honey or splenda instead
6 tablespoons all-purpose flour
1/4 teaspoon pure vanilla extract
1/8 teaspoon salt
1/4c Fresh minced mint to taste

Preheat oven to 350°F with rack in middle.
Blend everything in a food processor/blender just until smooth.
Put liner on a baking sheet silpat works wonders. Using 2 teaspoons batter per cookie, make 6 mounds, spacing them 3 inches apart, then spread into 4 1/2- to 5-inch rounds with back of a spoon (they will be very thin but try to spread batter as evenly as possible).
Bake cookies until golden-brown, 7 to 9 minutes. Let stand until crisp, about 20 minutes, then transfer to a rack to cool completely.
Cool liner and baking sheet before making more cookies.

Variations* add lemon extract instead of vanilla and the zest of one lemon, you can keep the mint with this if you'd like or just have it a lemon cookie, it is awesome with this cookie since it is made for tea. Or if you want something nutty add slivered almond onto of each cookie b4 baking and some almond extract.




Let me know if this is what you were looking for, and if you found somewhere else the cookie you were searching, I am always up for new recipes.

Michelle

I haven't made your recipe yet but I'll definitely have to give these a try. I have not yet succeeded in making tea cookies of the type that I want but in the meantime, I have found a few store-bought ones that tasted great. I first tried these Biscoff biscuits on a plane and was thrilled to see them at my grocery store a few months ago for just $1.50 per pack. Then Trader Joes had these Belgian Butter Almond Cookies that are very much the kind of cookie I had in mind. These cookies are wonderful with tea. And your recipe looks very promising. Sounds like it might be like those cookies from Trader Joes. How many cookies does your recipe make? I'm very much looking forward to trying your recipe. Thank you! Added you back.

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