Today I went to the farmers' market, picked up a couple butternut squashes, and baked one following the instructions in Macrobiotic Cooking for Everyone
. In the same section is a recipe for baked pumpkin or squash seeds, which I tried with my fresh seeds. The result was delicious and addictive! So here I share the recipe as it appears in the book:
Baked Pumpkin or Squash Seeds
any kind or amount of pumpkin or squash seeds
Wash the seeds and separate from pulp. Discard the pulp. Spread seeds on dry cookie sheet and put in 350* F. oven for 10 minutes or so, mixing occasionally so that they roast evenly. Bake another 5 minutes or until all moisture has evaporated from the seeds. Add a little tamari and mix well. Spread seeds out again. Bake another 3-4 minutes until tamari is dry on the seeds. Place in a bowl.
These are great for an anytime snack or at parties. Do not make them too salty, however as they will make you very thirsty. Seeds such as these contain a good balance of more yang minerals such as calcium, iron, zinc, etc. and more yin protein and fat.