Mamta's Kitchen - A Family Cookbook
Pumpkin/Squash Seeds
I've just had a go with them for the first time..
A small pumpkin (orange) and a small squash (cream with green strips) both somewhere about double the size of a cricket ball.
Took the seeds out and removed the fibre, washed then left soaking in salty water for about 15 minutes.
Took them out and spread on an oiled baking sheet and put in hot oven for about 15 minutes until nicely browned (watch out some explode !)..
They ain't half bad but I think some of them (type of squash/pumpkin as they are different sized seeds) are a bit tough.. maybe should have cooked them in the hot water for 15 minutes rather than just leaving them...
Steve
these are the squash and pumpkin
Steve
Interesting! My GM used to peel them raw, using a hand made, tweezer like implement. She used wash and ry them and store them. When she had spare time, she would soak some, wrap in a wet cloth while peeling. I don't think she ever cooked them. She maily used melon and water-melon seeds, not pumpkins ones, which ptobably are too tough to peel raw.
I don't think there would be much left if you peeled them ? They go a bit like a roasted peanut when cooked.
Steve
What do you mean there won't be much left Steve? You can't eat their hard shells! You are supposed to eat the inside only. You can buy packets of husked melon seeds of all sorts, already peeled, from most Indian grocers and health food stores. They are not precooked in any way.
I meant with these pumpkin seeds, thats the seed as it came from the squash, not opened it up or anything, just washed of the fibrey material that holds them in.
Steve
When I was at uni, there were a couple of Americans in my corridor in halls one year. They bought a pumpkin and I think they may have made pumpkin pie with the flesh, I can't recall. They were going to throw the seeds so I insisted we try and roast instead - we did and they were delicious!