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Which Winter Squash is the Seediest?

small h Nov 1, 2010 03:37 PM

I'm not the biggest fan of winter squash, although I'm trying to learn to like it, but I lovelovelove roasted squash seeds. In the past couple weeks, I've had a delicata squash (pretty good, moderately seedy), a butternut squash (eh, and not many seeds, either) and a spaghetti squash (this is my favorite so far, and it was a seed extravaganza). Is there an even seedier squash out there? Extra points for a squash that is not too sweet. I am still scarred by childhood memories of sugary orange mush.

  1. s
    small h Nov 2, 2010 07:17 AM

    Thanks, all. I'd forgotten about kabocha. And I recently had a very good pumpkin with garlic and scallion dish that I'd like to replicate. Papaya's also a fine idea.

    5 Replies
    1. re: small h
      enbell Nov 2, 2010 08:36 PM

      Mind sharing that pumpkin scallion dish...?

      1. re: enbell
        small h Nov 3, 2010 06:36 PM

        I had it at a Sichuan restaurant recently, and I can't find a recipe online. But this looks a lot like it. Just substitute cubes of braised pumpkin for the grilled eggplant. Also, slice the ginger instead of mincing it, and cut the scallions into 1" lengths. Voila!


        1. re: small h
          enbell Nov 3, 2010 08:03 PM

          Even better, I love Sichuan eggplant, so surely I will love this! Thank you :)

          1. re: small h
            bushwickgirl Nov 4, 2010 06:54 AM

            I've been looking for that eggplant website off and on for a few years now; I coulldn't find it when I googled eggplant, not remembering her name. All I could remember was that the pages had a purple background. I used to use it 10+ years ago; it's a real treasure trove of eggplant recipes. Thanks for posting!

            1. re: bushwickgirl
              small h Nov 4, 2010 07:11 AM

              You're welcome! I stumbled across it while searching for "with ginger and scallions." It's an aesthetically pleasing site, and well-written, so I'm happy to have you confirm that it's also a good source for recipes that work.

      2. w
        Whats_For_Dinner Nov 1, 2010 09:02 PM

        I had about two cups of really tasty seeds from a kabocha yesterday. Way nuttier than butternut seeds. They were gone before I could finish telling myself not to eat them all at once...

        3 Replies
        1. re: Whats_For_Dinner
          enbell Nov 1, 2010 10:59 PM

          My opinion and experience is kabocha and spaghetti squash are very seedy. Papaya seeds are awesome roasted to keep in mind for summer.

          1. re: enbell
            Joebob Nov 2, 2010 10:58 PM

            Would you please tell us how to roast papaya seeds and what to do with them subsequently.

            1. re: Joebob
              enbell Nov 3, 2010 08:14 PM

              Roast as you would any other seed, and season however you wish. Usually all I use is kosher salt, some prefer sea salt. Sprinkled on salads they are great - they have a peppery kick. Sometimes that can be bitter. If that is the case, usually the whole batch (whole papaya's worth) is bitter; this probably happens 25% of the time. I tries making a big batch into hummus--NOT GOOD :) Mikes in to random things like regular hummus, cottage cheese and even topped on a baked potato they are a fun change. You could easily roast with cinnamon and sugar and add to yogurt trail mix or homemade granola. Papaya seeds are great for digestion in case you didn't know :)

        2. j
          jvanderh Nov 1, 2010 07:23 PM

          What about a pumpkin? Those have lots of seeds. It's terribly sad that we don't live in the same area. I can't eat enough seeds to keep up with my ravenous love of winter squash.

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