Beyond Roasting: 5 Ideas for Squash Seeds
Gilt Taste

As the season shifts from fall, with its brightly colored leaves and crisp apples, to the cooler doldrums of winter, what's a cook to do? It's time to get creative. Hold on to that pumpkin and squash flavor throughout the cold months by trying one of these ideas for cooking with the seeds.

Aki Kamozawa and H. Alexander Talbot over at Gilt Taste have come up with several creative ways to harvest the flavors of pumpkin and squash seeds. How about simmering pumpkin seeds and pulp with water and pie spices to create a pumpkin stock? Use the stock to poach mussels or even pour over coffee for pumpkin flavored coffee. They also suggest using the inner seeds to make a sort of seed risotto by plumping them, along with pumpkin seed stock, in a pressure cooker. Now there's no excuse to throw those pesky seeds away!

•Get the recipes: Go Nuts with Pumpkin Seeds at Gilt Taste

(Images: Flickr user jaxzin licensed for use under Creative Commons)

Comments (2)

I made some yesterday, actually. Had them since Thanksgiving lying around and decided it was time to roast them. I simply put them on a pan on low heat, with a little butter, salt and worcestershire sauce.....seriously addictive stuff.

I love them simply tossed with olive oil, salted, then roasted. I never have so many around that I'm wondering what else to do with them - they go fast!