My favorite part of the squash is the seeds. If you’re used to tossing them out, think again. After all, the seeds are why Mother Nature grew the fleshy stuff to begin with-to protect the treasured baby selflets where she had posited the richest array of nutrients and the genetic blueprint for the next generation! And the pulp, that obnoxious slimy stuff we can’t wait to get rid of, has more beta carotene than the flesh.
Here’s one of my favorite pumpkin or squash seed recipes. Freeze the seeds and pulp for later use if you can’t make this a day or two after removing from the gourd.
Pumpkin (or Squash) Seed Milk
Yields about 1 pint
- 1 c. fresh seeds and pulp*
- 1 c. water (the purest you can get)
- 1 more c. water, or fruit juice
Blend until texture appears thick and creamy, adding a little more water if necessary for good blender action.
Add remaining liquid and blend again briefly. Pour through a mesh strainer or cheesecloth. Some tiny pieces of seed hull sill remain unless the strainer is very fine.
Flavor with a little vanilla glycerite (alcohol-free), if desired, and/or sweeten with a little maple syrup or by substituting 1 cup of fruit juice for the second cup of water. Use on cereal or for blender shakes.
Vegan Holiday Nog– Add a little vanilla and nutmeg or 5 Spice Powder for a kind of eggless nog-you could even add a little rum for a special occasion!
*I also like the flavor of this milk or nog when the seeds and pulp have been cooked. This can be done by steaming chunks of squash with seeds and pulp intact, by baking squash halves, cut side down on a cookie sheet with seeds and pulp intact, or by cooking the seeds and pulp in a little water for a few minutes after scooping them out.