My Lunch Can Beat Up Your Lunch!

Bento Recipes: Toasted kabocha seeds


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What you need:

    Kabocha seeds, usually acquired while making some other dish such as steamed kabocha.
    Vegetable oil or something else to grease a cookie sheet

First, separate the seeds from the pulp. This can be kind of tedious, and I wish I had a special technique to make it quick and easy, but I don't. You don't need to get every last bit of pulp off the seeds; the little bits won't matter. Dry the seeds on a paper towel. I just set 'em out overnight.

When the seeds are dry, preheat the oven to 300 and melt the butter. I use 1.5 tablespoons per kabochafull of seeds. Drop the seeds into the butter, then sprinkle salt over them and mix well. Spread the seeds in a single layer on a greased cookie sheet and put 'em in the oven. Cook for 30-45 minutes, stirring them every 10 minutes or so to prevent burning. When they're nicely browned, let them cool and eat 'em whole!