How to make it

  • Preheat oven to 350*.
  • Clean out the Hubbard Squash hollow with a large cooking spoon to get the seeds and string all out in one glop, placing the ball in a bowl strainer.
  • Cull seeds from string ball under slow running cold water. They release fairly easy leaving the string ball together in one piece instead of being strown around.
  • Rinse the seeds removing most of the small bits of squash and string. Don't worry about getting it all out.
  • Pour the seeds onto a baking tray and spread out. Blot the seeds with a paper towel to pick up most of the rest of the moisture and residual squash pieces and strings. Brush back onto the tray any seeds that stick to the paper towel and repeat. After a couple/three blottings the seeds will be fairly clean and dry.
  • Spread the seeds well on the baking sheet and sprinkle with soy sauce.
  • Bake at 350* stirring every 3 to 5 minutes until the first seed pops its shell. Remove from oven and cool. Transfer to a quart baggie or air-tight container.
  • Eat at your leisure.
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    " It was excellent "
    njspanteach ate it and said...
    I used Dr. Braggs and squash seeds. Then after topped with butter and more Dr. Braggs. Yummy!
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  • dgreyson 8 years ago
    Where does the soy sauce come in?
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    " It was excellent "
    momo_55grandma ate it and said...
    great interesting recipe{Love roasted seeds
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  • pointsevenout 10 years ago
    They probably taste similar. Tried eating pumpin seeds one time and they were way too much work for me, and that was back when I had teeth.
    I cut a few of these open to get to the nut easier and sucked on the shells too to make sure the product was good. But I can't eat these either because now I don't have teeth.
    I proposed this recipe for those who still enjoy nuts and want to use the seeds instead of throwing them away.
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  • sunny 10 years ago
    These look just like pumpkin seeds, do they taste pretty much the same?
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