The CompostMaster and I recently visited the famous farmers’ market in Carrboro, North Carolina. Among the many things we purchased was a 12 pound globe that looked like a pumpkin but had the coloring of a butternut squash. Inside, the bright orange flesh was stringy like a spaghetti squash when cooked. Neither of us can remember what the farmer called this squash, but I think it started with a “n” and had three or four letters. If any gardeners out there know this squash’s name, please let me know.
With many pounds of squash to use, we’ve been pretty creative. We’ve made a squash pizza, squash ravioli and squash soup (to which we added turkey Italian sausage). We also decided we didn’t want to waste the seeds, so we separated them from the flesh and dried them. The CompostMaster saved some for planting and we roasted the rest.Use your favorite curry in this recipe. We decided we wanted a little bit of heat, so we used a Harissa blend from Savory Spice Shop. If your spice mixture contains a lot of sodium, you may want to skip the Kosher salt.
Roasted squash or pumpkin seeds make a great low-calorie, low-carb snack.
- 1 egg white
- 1 tablespoon curry blend, divided
- ¼ teaspoon Kosher salt
- 1 cup squash or pumpkin seeds
- Preheat oven to 375°F.
- Whisk together egg white, 2-1/2 teaspoons curry powder, and salt. Add pumpkin seeds and mix well. Strain to remove excess liquid, then place the seeds in a single layer on a baking sheet.
- Roast for about 7 minutes, stir, then roast for another 5 minutes or so until the seeds are crisp. Sprinkle with remaining ½ teaspoon curry powder as soon as the seeds come out of the oven.