Archives
Most of the winter squash have large, meaty white seeds that can be used in this simple recipe. You get the best yield out of pumpkins, as far as I’m concerned, but I think I’ve established my bias already. I’ve made roasted seeds from acorn squash, the large melon-tasting pumpkin my mother-in-law grows, and a few others besides pumpkins.
The hardest part is separating all those tasty little morsels from the strings and goop that is scooped out with them. I usually try to get the big stuff off then put the seeds and any remaining flesh into a colander. After a bit of swishing around under cold running water, most of the goop is washed away and the big chunks are easy to discard. A good healthy shake to get the excess water off and they’re ready for roasting.
