One of my favorite techniques to come out of this week’s Root Source on pumpkin is an easy two-step method for toasting pumpkin (or any other winter squash) seeds. Toasted pumpkin seeds make a crispy, flavorful addition to soups, stews, salads or sautés — or a great cocktail-hour snack.
First, scoop the pulp and seeds from a pumpkin (or squash), and put them together in a colander or strainer.
Under running water, rinse and separate the seeds from the pulp. (You can either discard the pulp, or simmer it with water, onion and any other aromatic vegetables and herbs to make a delicate stock for winter squash soup.)
Next, boil the seeds in heavily salted water for 15 minutes. This step infuses seeds with flavor and makes them puff up and go crisp when you roast them. (You’ll notice that the boiling turns them darker in color.)
Dry the seeds on a clean kitchen towel, then toss them with the spice combination of your choice (cayenne, curry powder, garam masala, cardamom, Old Bay, cinnamon, straight salt and pepper) and a splash of oil or butter, and roast them in the oven until they’re crispy.
Recipe: Toasted Pumpkin Seeds (Cookthink)
Recipe: Spicy Pumpkin Seed Brittle (Cookthink)
Recipe: Pumpkin Roasted With Curry Leaves (My Bombay Kitchen)
Reference: How to peel and seed a butternut squash (Cookthink)
Reference: What is a winter squash? (Cookthink)