?

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
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. :)

  • 1