Sometimes a perfect crop is ready for harvest on a perfect day.
Here at the Garden at 485 Elm, we harvest all the winter squash at once. Then we count how many we have of each variety, divide it by the number of gardeners’ households (this year: 17), and put them out for gardeners to collect.
This is a mix of seeds from zucchini and every variety of winter squash we grew. What a delicious and nutrition-packed snack! I’ll never compost seeds again—too tasty.
Separate seeds from winter & summer squash. I don’t bother getting the squash stuff off the seeds; it’s delicious too.
Toss seeds & squash stuff with a little olive oil, salt, and pepper.
Roast them at 350 degrees or less on a nonstick surface. Taste as they’re getting brown. When they’re delicious to you, they’re done. If you have any left over (doubtful!), they refrigerate nicely in a covered container.