Roasted Silver Edge Squash Seed – Start to Finish

Tracey helped by making Roasted Silver Edge Squash Seed. It is very much similar to making roasted pumpkin seeds, but the seeds of the Silver Edge Squash are themselves quite unique and large. While the Silver Edge Squash is only a bit bigger than a softball the seeds it produces are twice as large as the ones we got out of our Sugar Pie Pumpkins that we used to make – well – Pumpkin Pie (Be sure to watch the video of the last time we filmed that).

Silver Edge Squash

I specifically chose this squash because of the seed quality for eating. My wife, Jennifer, loves roasted seeds and I wanted to try and give her the best. She deserves it, after all.

The plants themselves are unique as well – because they leaves have spots of silver in them as well. If you weren’t used to growing them you might think they were developing a mold or other disease – but no, it’s just genetics.

We waited until the plants had died before harvesting the squash. I wasn’t 100% confident how to tell if the squash was ripe and I didn’t want to have any un-ripe seeds. The downfall of that is that at one point just a few days before harvest the pigs got out. Guess where they went? Suffice to say our harvest could have been 3 times as big.

Roasting Silver Edge Squash Seed

Anyhow, as I said the process of preparing these is just as simple as preparing pumpkins. Here is what we did:

Step 1: Cut off the top of the squash far enough down so you get a hole big enough to be able to scoop out the insides.

Step 2: Scoop out the seeds and the connective tissue that is going to come with it, no matter what you do.

Step 3: Get as much of the connective tissue (the guts) off of the seed that you can. Working the seeds in your hands under running water, in a sieve or colander, is a good method.

Step 4: Dry off the seeds – just a few good pats with a paper towel will do.

Step 5: Preheat your oven to 300F.

Step 6: Melt 1 to 2 TBS (depending on how many seeds you have) of butter.

Step 7: Mix together the seeds, butter and a dash or two of salt.

Step 8: Place the seeds in a single layer (no over-lapping!) on a cookie sheet and bake for 45 minutes.

Our turned out great and we hope you enjoy yours as well. Remember, you can use this same method for pumpkin seeds as well, so be sure to save those seeds from your Jack-o-Lanterns and get a snack to go along with your decorations!

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