Squash seed recipes, including pumpkin seeds...

[big brown horse]

NOTE: All squash seeds are edible and delicious to eat. Squash and Pumpkin seeds are a great healthy snack and a delicious addition to salads, granola or trail mix.

-from this great squash site: http://whatscookingamerica.net/squash.htm

Here are some starter recipes...

Roasted squash (any) seeds:
http://www.all-creatures.org/recipes/squash-seeds-toasted.html

Pumpkin seed pesto:
http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=1991

Flax and pumpkin seed cornbread:
http://www.wholefoodsmarket.com/recipes/1454 (calls for soy milk and egg replacer, but you can substitute for real milk and fresh eggs...it is a vegan recipe)

Pumpkin seed chicken mole:
http://www.wholefoodsmarket.com/recipes/2061

Quinoa green bean salad with sesame seeds and pumpkin seeds:
http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=2018

Did You Know? Every part of the squash plant can be eaten, including the leaves and tender shoots, which can be cooked in omelets or made into soup.

- http://whatscookingamerica.net/squash.htm

 

[FarmerDenise]

Way cool. Thanks for posting. We have lots of pumkins this year and we didn't plant any! They are all volunteers from the prior year's volunteers. I fed the pumkins to the chickens in the field over the winter. We have a wonderful crop this year, mostly green pumkins and good sizes too.

I noticed the goats won't eat the leaves though, too bad, because we have so much of it.

Nice to have you back, BBH

 

[big brown horse]

Thank you FD!

I have some Thelma Sanders Sweet Potato squash just about ready to harvest out in the garden, I can't wait to eat the seeds too this year.

I'm just kicking myself for not eating other squash's seeds, I had no idea you could eat all squash seeds!

Has anyone eaten the leaves and tender shoots? (I have eaten squash blossoms before.)

 

[Wifezilla]

The evil squirrels got all my pumpkin, butternut and sweet potato squash, but we do have an excellent farmer's market around here.

This is what I do to the seeds...
http://www.examiner.com/low-carb-in-denver/recipe-perky-pumpkin-seeds

 

[adoptedbyachicken]

I have always slow roasted my pumpkin seeds, no idea why I guess just did it that way the first time and have since. So here it's 200 degrees for hours. I'll have to try it hot next time and see if I like it better.

 

[noobiechickenlady]

They are awesome soaked in salty filtered water overnight, then dried. (Pepitas from Nourishing Tradtitions) Cayenne is optional, and I used about 3 times what she suggested on my last batch. They had a nice kick.

I also added a little garlic to mine.

 

[Blackbird]

I sprinkled Sicilian sea salt over them, put them in the oven for about 20 minutes @ 325, and there they are. They taste just like crackers!

 

[valmom]

Getting ready to roast acorn squash seeds- I've always done it low and slow also. I soak them in salt water, drain and roast. I can't wait for squash soup and roasted seeds tonight!