Seedy

With our nice crop of winter squash this year have come the seeds. I always like the idea of roasted pumpkin/squash seeds, but I"m often disappointed with the result. While I know that the white outer husks of the seeds are edible, they are often too tough and chewy. And if there's a practical way to get the white husks off the green interior seeds, I have not found it.

Dried seeds from three squash varieties. I've put some away for planting next year.

Still, I keep saving the seeds and trying every year. I made a batch last week with spaghetti squash seeds that I had let dry out for a week or so. I coated them with olive oil and a little curry powder and then toasted them in the oven. And guess what? The husks came out crisp, crunchy and tasty good. So I'm wondering: is it the squash variety or the fact that I let them dry instead of roasting them fresh out of the squash?

As you can see, I have a few more batches to test out. If you have any pointers, I'd be interested!