Remember my pre-Halloween pumpkin display?
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
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