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Roasting Winter Squash Seeds

s
serious Sep 23, 2010 03:54 AM

How 'clean' of fiber are your seeds before you roast them?
Olive oil, salt and...herbs? cayenne?
thank you

  1. t
    tastesgoodwhatisit Oct 5, 2010 09:57 PM

    A little dirty, because I like the taste of the remnant squash. I generally season with a little bit of salt only. If I add olive oil, it's after they are almost dry, because I find rubbing oil on the seeds at the beginning means they take longer to dry out.

    1 Reply
    1. re: tastesgoodwhatisit
      s
      serious Oct 6, 2010 01:59 AM

      That's a good point, mine were too slippery and sitting for a while on a paper towel before roasting might be better. (Paper toweling also helps remove fiber bits.)

    2. s
      small h Oct 5, 2010 05:06 PM

      Is there a way to quickly and easily de-fiber the seeds? I throw them in a colandar and stir and rinse and pick over the seeds. But I'd like to streamline this process, if possible, because it's kind of a pain. But almost worth it for delicata squash seeds, which are awesome.

      3 Replies
      1. re: small h
        k
        karykat Oct 5, 2010 07:07 PM

        Never even thought to roast squash seeds even tho I've done pumpkin.

        Especially delicata.

        What are those seeds like? Have one on hand now.

        1. re: karykat
          s
          small h Oct 5, 2010 07:18 PM

          Similar in taste to pumpkin seeds, but smaller and with a thinner shell, so you wouldn't even consider hulling them. I was going to keep them on hand to add to salads and burritos for crunch, but then I...just ate them. Au revoir, delicata seeds. Until we meet again.

          1. re: small h
            k
            karykat Oct 5, 2010 08:27 PM

            Hmmm. That sounds good. Sometimes the pumpkin seeds are too chewy. Sounds like these might be kind of easier (if that's the right word) to eat.

            We've been on a roll with squash lately for dinner including delicata, so we're going to try this.

      2. k
        Krislady Sep 25, 2010 02:42 PM

        Last fall I used a bit of maple sugar and cayenne - it was great!

        1 Reply
        1. re: Krislady
          s
          serious Sep 26, 2010 10:00 AM

          that sounds great, I'll try that this week.

        2. Bat Guano Sep 23, 2010 12:11 PM

          Mine are fairly clean; I rinse them in a colander, then salt them while they're still wet, before roasting. That's all - no oil or other flavorings. Low and slow also has the advantage that you don't have to check them as carefully; at high heat they burn or scorch easily if you let them go even a little bit too long.

          1. s
            serious Sep 23, 2010 11:43 AM

            Thank you, mine are pretty clean. I'm going with the recommendation for slow over.

            1 Reply
            1. re: serious
              s
              serious Sep 25, 2010 04:24 AM

              I roasted at 275 for about 25 minutes and the seeds wouldn't crisp, success with another five minutes very high temp.

            2. j
              jvanderh Sep 23, 2010 10:10 AM

              Mine are usually not very clean. I pick off the big chunks and give them a rinse in a colander. I like mine roasted low and slow, so they don't stick in your teeth when you chew them, and this process seems to make the stringy stuff unobtrusive. I've never tried anyhting but salt, but it sounds good!

              1. 280 Ninth Sep 23, 2010 06:26 AM

                Mine are usually pretty clean. I always keep it simple, evoo, salt. The nutty flavor of the seeds is sufficient for my own taste.

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