Halloween always brings memories of carving pumpkins and roasting the seeds afterwards. I always use the same technique, remove the stringy pulp, soak seeds in a bowl of salted water, drain and spread out on a baking sheet and bake until golden. It was only until last year did I realize, there are other ways to toast pumpkin seeds, and that was thanks to my friend Kereese who told me about her family’s recipe using Worcester sauce. They were absolutely amazing and I think after we roasted them together we just sat at the kitchen table chatting and eating them until there were only a few survivors left in the bowl.
This year, I will be making my old-fashioned version, only with a variety seeds, to spruce it up a bit. Winter squash seeds provide the variety I’m looking for. Since I’ve been cooking more and more winter squash dishes lately, I decided to harvest the seeds, and combine them with other seeds, making a roasted seed medley. The seeds I used for this recipe came equally from acorn squash, butternut squash, a white pumpkin and a sugar pumpkin. They were beautiful to blend in hues of whites, creams and sage greens. I love this time of year.
- Seeds from 3-4 winter squash (Exact amounts vary with each squash. I used seeds from a butternut and acorn squash and a white and sugar pumpkin).
- 1 teaspoon salt
- 1 cup of water
Preheat oven to 350 degrees. Rinse seeds under cold water. Remove and discard stringy pulp. Soak seeds in a bowl of water with one teaspoon of salt for five minutes. Drain. On a baking sheet, lightly grease pan with olive oil or spray. Pour and spread out seeds evenly onto baking pan. Bake for 25-30 minutes, or until lightly golden (you’ll hear one or two pop when they are done).