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  • Liz@HoosierHomemade

    posted on October 27, 2009 at 8:41 am

    Great post! Thanks Amy! I have seeds from pumpkin carving last weekend that I need to roast today.
    And a special thanks for the gift card! Yeah! I’m so excited!


  • Kim, The Food Allergy Coach

    posted on October 27, 2009 at 10:35 am

    Roasting is definitely the way to go in my book! I should get better at using the seeds, too…thanks!


  • Linda

    posted on October 27, 2009 at 12:54 pm

    Thanks for the instructions on drying the seeds. Last time I didn’t get them dry enough. They were edible, but not as good. They make a great snack.


  • Lauren

    posted on October 27, 2009 at 2:59 pm

    Now I want some pumpkin seeds =D. Thats wonderful that Kalyn included your blog & thank you very much for adding mine (I don’t have a blgher account…yet).


    Amy Reply:

    @Lauren, Just FYI – you don’t have use BlogHer ads to have a BlogHer account. It’s like everywhere else – it’s free. :)


    Lauren Reply:

    Yeah, its just that its another account. I think I have passwords falling out of my ears. Eventually, I’ll get one, just not quite yet =D.


  • Geri@heartnsoulcooking

    posted on October 27, 2009 at 5:52 pm

    GREAT!!! post. I love to roast the seed from the craved pumpkins.


  • gfe--gluten free easily

    posted on October 27, 2009 at 10:04 pm

    Great post, Amy. Love the step-by-step instructions and photos! I have to confess that I have to peel most stuff first. It seems I’m always getting tiny bits of the peel in the mix. Don’t know if you notice in my pumpkin photos, but I use a grapefruit spoon to remove my pulp/insides. It works wonderfull because of the serrated edge. :-)

    Congrats on being cited by Kalyn–way cool! See, you are well known! I heard Kalyn speak at BlogHer Food. She had lots of great advice. I’ll have to go check out the post. Thanks for mentioning it!



  • Alta

    posted on October 28, 2009 at 9:01 am

    I’ve roasted a squash as you did here – but if I didn’t want the seeds, I’ve even just poked holes in the squash (I did this with a kobacha, since it seemed REALLY hard to cut!) with my knife and put it in the oven whole.

    I love roasted seeds though – yum yum! I love to spice them with all sorts of things – curry spices are wonderful, and so are sweet spices such as cinnamon and sugar!


    Amy Reply:

    @Alta, I am so glad you shared this – especially because some squash are so tough.


    Michelle Reply:


    I roast whole too! I coat the squash in olive oil, poke holes near the top, set in the oven on a rack and put a baking sheet on the bottom rack to catch the drips :) No good for seeds, but sooo good for the taste buds!

    After about an hour, I take it out and let it cool, then cut a hole and scoop out the squash. Mash/puree if desired, season, and serve!

    (Tip: I love substituting it for apple sauce in savory baking recipes, yum!)


  • Lisa@blessedwithgrace

    posted on October 28, 2009 at 2:34 pm

    So glad you posted this! I bought an acorn squash this morning. I will be cooking it per your recommendations!!
    BTW, thanks for your comment about not having to visit every site, each week. I am taking your advice on that too. I am looking at the links and visiting the recipes that draw my interest or links that look new to me. And yours, was definitely one I needed this week! :-)

    Oh, congrats to Liz for her win and for you being mentioned on the blogher post!


  • Pat @ Elegantly, Gluten-Free

    posted on August 8, 2011 at 12:32 pm

    I just love the way you make this process simpler and explain how — and it’s such a good idea to use every part of these healthy foods.


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