This evening Bev and I were in the kitchen preparing a large Turban Squash for the oven. She halved the grotesque creature with her four-inch knife and I scooped out the seeds. A dialog:
Larry: “Aren’t these the fattest, plumpest squash seeds you’ve ever seen?”
Bev: “Hmm… maybe we should roast them…”
Larry: “Yeah, I could stand to eat some big fat pepitas!”
I seasoned the seeds lightly with Hungarian paprika and home-made Garam Masala, then spread them out in a buttered 9″ cake pan. Right now they are nestled in the oven next to some potatoes along with some chicken for the collies.
Pepita is Spanish for “little seeds”, by the way.
Here they are in all of their rawly glistening fat glory: