Thursday, October 15, 2009

I love squash and cook it a lot in the fall, but what can I do with the seeds?

This is a great question, I go through a lot of winter squash this time of year too, and you can eat the seeds from pretty much any squash, barring any mildew or other sickness in the cavity.
This is a great recipe from my friend (and past-chef-to-be-grilled) Ori Cosentino. Good in salads, or just with beer, these seeds are delicious. (She's got a great blog too!)
After scooping out the seeds, separate as much of the pumpkin pulp out as you can. You'll need to dry the seeds out a little bit in the oven before they're ready for toasting. This should run you about 30 minutes in a 325 degree oven.
Now they're ready for this recipe . . .

Smoky Toasted Pumpkin Seeds

1 cup pumpkin seeds

1 1/2 tablespoons olive oil

1/2 teaspoon smoked paprika (pimenton de la vera)

1/2 teaspoon paprika

pinch cayenne pepper


In a large skillet toast pumpkin seeds over a medium heat, tossing every few minutes until mostly golden brown and fragrant. Transfer to a large mixing bowl and coat with oil. While stirring or tossing, dust with the paprikas and cayenne. Season with salt to taste.

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