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Is there an easy way to separate seeds from pulp in squash?

Last week it was butternut squash for soup at Thanksgiving and most recently I have discovered delicata squash at the grocery store - delicious!

I like drying and roasting the seeds, but it is so time intensive!
Are there any tricks you know for doing it easily?

Russ Campbell, NWEBS asked in Cooking Tips & Tricks 5 months ago | Report

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  • N815394_32920449_260_small
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    It's a huge pain in the neck, but I separate the pulp and seeds anytime I cook a squash (or carve a pumpkin). I don't like cleaning the little stringy things out of my collander so I generally just pick the seeds out with my hands. They don't need to be totally separated, because a little bit of pulp will more or less cook away.
    However, by far the best way I've found to get this job done is to hand it over as soon as someone says "hey, can I help you with anything?". Why yes, yes you can.

    new york state of mind answered in Cooking Tips & Tricks 5 months ago | Report
    3 comments by Marty Unger, Russ Campbell, NWEBS, and new york state of mind…
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  • Head_shot_top_chef_small

    I always scrape the seeds out of the cavity before roasting. Then place the seeds in a collander and rub with your hands under running water. The stringy membrane separates away from seeds. I then dry roast the seeds with sea salt chili powder and cumin for a yummy snack.

    Chef Robin answered in Cooking Tips & Tricks 5 months ago | Report
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  • Beef_small
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    Just guessing here but you could probably spread the mess, pulp and all, on a large sheet pan and put in a low and slow oven, drying out the pulp but not quite roasting the seeds. The dehydrated pulp should make separation much easier.

    tournant answered in Cooking Tips & Tricks 5 months ago | Report
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  • 20081208163058_small
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    I think I've only done this with Danish squash but here tis:

    Cut the squash in half and hold it over the pan.

    Scoop some innards to the edge of the squash and use that spoon to sever the strands holding onto the seeds and slide them over the edge of the squash so they fall onto the pan...

    They still have the yummy oils on them, but shouldn't bring any stringy stuff with!

    Rural Juror answered in Cooking Tips & Tricks 5 months ago | Report
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  • Nim_chimpsky_small
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    Most people remove the pulp before cooking the seeds, but my friend taught me that the secret to extra-tasty roasted pumpkin and squash seeds is to leave some pulp on them (just remove big stringy clumps). Season lightly. Delicious.

    Nim Chimpsky answered in Cooking Tips & Tricks 5 months ago | Report
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