Roasting In The Range

Remember my pre-Halloween pumpkin display? 

Now that the holiday is over, it's time to process those squash. Today I tackled the smaller kabocha (Japanese pumpkin). Partly because it was smaller and would take less time, and partly because yesterday I finished off the previous one.

I prepare a kabocha every couple of weeks, and have it down to a system.

• Use a large knife to hack the squash into quarters.
• Cut off the stem and blossom end
• Remove the seeds and pulp
• Cut the large pieces lengthwise into slices
• Place the slices on a cookie sheet covered with a nonstick liner
• Bake at 425 degrees for 15-20 minutes until the flesh is soft

What do I do with the seeds? I'm glad you asked. Years ago when my boys were young they always wanted to roast the seeds of pumpkins. I was always underwhelmed at the results. Then I learned that if you simmer the seeds in salt water before baking, the saline taste permeates both the shell and the interior kernal. I follow the boiling and baking process from Bob's Red Mill, except I don't add any oil or additional seasoning to the seeds before baking them.

Sometimes when I cut open a pumpkin or squash the seeds are flat and limp, but today they were full and firm. I knew I would enjoy eating them when they were well-roasted. The procedure:

• Remove the seeds from the pumpkin 'guts'
• Rinse them well
• Put the seeds in a pot with water to cover and salt. Bring to a boil, turn the heat down, and simmer for ten minutes
• Remove them from the water, and dry well with a towel (or put them on a towel to dry overnight)
  
• Roast at 300 degrees for 20-30 minutes or until golden brown. Stir them several times while they're baking

In the end I ended up with a cup of roasted seeds. Most of them made it to a plastic container with a tight-fitting lid to be eaten over the next few days.