March 25, 2010
Roasted Pumpkin or Squash Seeds
Paula Redinger, Tucson CSA
The trick to getting flavorful seeds is to boil them in heavily salted water before baking them. Put the rinsed seeds in a pan with about 4 times as much water as seeds. Salt the water heavily – 1-2 tablespoons water for each 2 cups of water, depending on your taste. Boil for 10 minutes. Meanwhile, pre-heat the oven to 400 degrees (or perhaps your oven is already on, since you are probably cooking your squash). Strain the seeds, place in a single layer on a lightly oiled baking sheet (or put them in the pan you might be cooking your squash in) and roast 10-20 minutes on the top rack of the oven, until they just start to lightly brown. You will wish that your squash or pumpkin had more seeds…