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Pumpkin (Squash) seeds

Tue 24-Nov-09
5:56 pm

Magic Cochin

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Forum Posts: 26

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Mon 21-Sep-09

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I love growing different varieties of Winter Squash - and therefore we get lots of seeds.

What is the secret of roasting them so they are edible. Do you need to shell them? How?

I think I read somewhere that you can roast them husks and all with salt and seasoning in a frying pan - but when tried they almost burnt and where inedible!!!

Any ideas?

BTW have just baked the first of our Heritage Seed Library squash - 'Chicago Warted Hubbard'. i was so looking forward to tasting it's nutty sweet flesh! - Frown It's rubbish rubbish rubbish!! Watery tasteless and bitter! The worst squash I have ever tasted and to think I could have planted more Dulce de Horno (Spanish sweet variety) which is absolutely sublime! You live and learn!

Celia

Tue 24-Nov-09
6:21 pm

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I tried roasting them in the oven spread out on a baking tray. After a few minutes you can hear them popping. They are delicious but they have to be stored in an airtight jar as they soften very quickly.

Wed 25-Nov-09
7:04 am

Lovage

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Magic Cochin said:

I love growing different varieties of Winter Squash - and therefore we get lots of seeds.

BTW have just baked the first of our Heritage Seed Library squash - 'Chicago Warted Hubbard'. i was so looking forward to tasting it's nutty sweet flesh! - It's rubbish rubbish rubbish!! Watery tasteless and bitter! The worst squash I have ever tasted and to think I could have planted more Dulce de Horno (Spanish sweet variety) which is absolutely sublime! You live and learn!

Celia

I was interested to see your comments on the different squash varieties - did you see my thread 'Butternut is not the only squash' ?

How did the Dulce de Horno produce for you? Where did you get the seed?

I have grown quite a few different squash but never had one quite as bad as your Chicago Warted Hubbard sounds!

Mon 26-Jan-15
6:43 am

tolka

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Forum Posts: 1

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Mon 26-Jan-15

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Finely chop all the vegetables except the tomatoes and sweat them in a big pan with the butter for 10 minutes or so. This allows then to soften and the flavours to come out - very important....!!!!!!!!!!

kaleem

Mon 26-Jan-15
5:57 pm