Thanks to CSA member Pepin for sharing this recipe! Pepin says: “It’s a recipe we’ve adapted, adding our own twists.”
This method makes tastier seeds and you can use any winter squash variety…acorn, buttercup, butternut, delicata, or pumpkin…just one or in any combination.
Plunk the seeds into a heavy skillet or pot, making sure the seeds are no more than one inch deep. Cook the seeds over medium heat, stirring constantly, until they become very light in weight and nicely browned. The seeds will actually lose about half their weight in water, and you’ll be able to feel this while stirring. Some of the seeds may pop as they toast (if too many do, the heat is too high).
Remove the pan from the stove momentarily. For every cup of raw seeds, mix 1/2 to 1 teaspoon of herbal salt* into no more than 1/4 cup hot water and add quickly to the seeds, which will hiss loudly as the water hits them and is drawn into the seed.
Return the pot to the stove and cook again over low heat, stirring until the seeds are dry and light again in weight. The seeds should be crisp, dry and seasoned from the inside out, giving them a unique flavor.
* You can use other spices in place of half the salt (or to taste). Try curry, red pepper, garlic salt, dry mustard, ground celery seed or coriander. Tamari or soy sauce works well too; use 1 to 2 tablespoons and reduce the amount of water by the amount of tamari or soy added. For a sweet variety, replace the salt with sugar mixed with cinnamon, vanilla, nutmeg, cardamom, etc.
Adapted from “The Book of Whole Foods Nutrition & Cuisine”, Karen MacNeil.
