How to Preserve Seeds From Squash
Squash is a fall and winter vegetable that has strong nutritional benefits. When preparing squash, however, don't toss the seeds. The seeds can be used for propagating new squash plants, or can be roasted or dehydrated for a healthy snack all winter long. Squash seeds are full of fiber and are also a fun project for kids to prepare and dry. Does this Spark an idea?
Instructions
-
Roast Seeds
-
1
Remove the seeds from squash and wash them in a strainer to remove strings and vegetable matter.
-
2
Blot the seeds dry and toss with vegetable oil. Cover with herbs or seasonings (garlic salt is a quick and easy choice).
-
-
3
Spread the seeds on a baking sheet and bake them at 250 degrees for 40 minutes to an hour, or cook in a skillet for 5 to 10 minutes. Cooked seeds will appear browned and be crispy and fragrant.
Dry Seeds
-
4
Wash and dry seeds as directed for roasting.
-
5
Dry the seeds in the sun by spreading them on a baking sheet or wooden slab.
-
6
Use a dehydrator to dry the seeds. Set the dehydrator to 115 or 120 degrees for 1 to 2 hours. Avoid scorching by stirring the seeds often.
Keep Seeds for Planting
-
7
Select a squash from low on the plant. A squash closest to the roots is best for planting seeds.
-
8
Clean the seeds, taking care not to damage them, and keep them in an envelope or storage container.
-
9
Plant seeds when the soil is no longer frozen or cold and after danger of frost has passed. Winter squash grows in the warm season and should not be planted until the spring.
-
1
