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Adventures in the Kitchen and on the Road

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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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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. :)

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