Saturday, September 10, 2011
Easy to save squash and pumpkin seeds
Above I am starting to clean up the seeds from an organic Kabocha squash. They look somewhat like a buttercup squash but are Japanese in origin. Use your hands to remove the pulpy bits and wash in water as necessary. Spread out on a plate to dry. Turn them every day or so until very dry. Then pack in a glass jar and seal for next's years garden. Couldn't be simpler. One caution though - be sure they are good and dry or they may grow mold.
Picture below shows me having cut the squash in half to get at the seeds. I tend to bake the flesh and use it mashed. Sometimes I freeze it after baking for a quick start to a vegetable dish for another meal.
Below I am taking the seeds out of a baby sugar pumpkin that we grew in the garden. Some people call them pie pumpkins. They tend to give enough flesh to make 2 pumpkin pies. Save what you need and toast the remaining seeds in the oven for a healthy snack. The toasted squash/pumpkin seeds are also good scattered over salad.
Below is a shot of the bottom of a large butternut squash. I filled the cavity with some organic butter, local honey, fresh rosemary and a sprinkle of my ground hot cayenne peppers before baking. All kinds of possibilities!
Enjoy the harvest moon! Save your squash and pumpkin seeds for next year.