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Which Winter Squash is the Seediest?

s
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
        s
        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!

        http://www.aubergines.org/recipes.php...

        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
              s
              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
            j
            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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