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Squash seeds

post #1 of 7
7/27/09 at 5:37pm
Thread Starter 
I was curious if you could use squash seeds (we had butternut squash last night) for roasting like pumpkin seeds. Do any of you do this?

LOL, I'm full of silly questions lately!
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post #2 of 7
7/27/09 at 5:45pm
IDK, but thanks for reminding me to use my seeds when we start getting pumpkins from our garden!
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post #3 of 7
7/27/09 at 5:55pm
I don't know either, but I don't see why not.

If you're eating fresh seeds, do you soak them first, straight from the pumpkin, or dry them out first then soak them, or what? I'm assuming they still need to be soaked, right?
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post #4 of 7
7/27/09 at 10:39pm
I've tried a few different squash seeds and some weren't very good IMO. The really thick ones (can't remember specifically if butternut is like that) were just really tough. If they are thinner like pumpkin seeds though, they taste good!
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post #5 of 7
7/27/09 at 10:40pm
Oh and I should add that I didn't actually research if it was OK to eat other squash seeds ....I just figured it was fine and tried it. So perhaps someone out there has a reason that you shouldn't....
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post #6 of 7
7/28/09 at 11:02am
Even when we eat pumpkin seeds, we eat them de-hulled. I don't know that I'd go for squash seeds that still had the hull on...
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post #7 of 7
7/29/09 at 12:59am
I hate winter squash, but love the seeds. So when DH wants some squash, he preps it and saves the seeds for me. I dry them on a paper towel, then fry them in a bit of oil. Drain and toss with salt, cayenne, sugar, and a bit of lemon or lime juice. Yum.
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