Quite a few entries in the recent Recipe Challenge used pumpkin or squash seeds - roasted from scratch. I made @Herbie's lovely winning recipe Warm squash, red onion and brown lentil salad. But not for the first time I didn't succeed with cooking the seeds.
Is it to do with the type of squash or how old it is? This is what I end up with - maybe you can't see this from the photo but the outer casing on the seeds is really tough and there is nothing much inside. They are really inedible. What am I doing wrong?
Is it to do with the type of squash or how old it is? This is what I end up with - maybe you can't see this from the photo but the outer casing on the seeds is really tough and there is nothing much inside. They are really inedible. What am I doing wrong?