?

Log in

No account? Create an account
bread

fitfool

FitFool

Adventures in the Kitchen and on the Road


Previous Entry Share Flag Next Entry
bread
fitfool

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




  • 1
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.

  • 1