tag:blogger.com,1999:blog-6650625210898141220.post8098169093673165069..comments2010-12-02T22:44:17.707-08:00Comments on ben.and.catie.goto.korea: Catie: Japanese Sweet PumpkinUnknownnoreply@blogger.comBlogger3125tag:blogger.com,1999:blog-6650625210898141220.post-33828430423989608372009-11-16T07:41:53.000-08:002009-11-16T07:41:53.000-08:00It might be called a Kabocha squash...It might be called a Kabocha squash...Julie/MOMnoreply@blogger.comtag:blogger.com,1999:blog-6650625210898141220.post-54199788707825593542009-11-17T11:52:57.000-08:002009-11-17T11:52:57.000-08:00when I toast the seeds, I boil them in salted wate...when I toast the seeds, I boil them in salted water for about 5 minuets first, to get the salt to stick.Natalienoreply@blogger.comtag:blogger.com,1999:blog-6650625210898141220.post-23198446864000211312009-11-17T20:29:59.000-08:002009-11-17T20:29:59.000-08:00Boiling them would have been a good idea. I can&#...Boiling them would have been a good idea. I can't remember how regular seeds are, but these ones were real woody, kind of like the outsides of sunflower seeds. Maybe boiling them would have softened them up, I don't know. I toasted them and then coated them with a mixture of sugar, salt and pumpkin spice (cloves, nutmeg, cinnamon) and now I just suck all the yummy off and spit the seeds out. Hah!<br><br>It was a really good recipe....<br><br>And mom, you're right, it is a Kabocha squash, but people just call it a Japanese pumpkin, and it seems so much easier to say..<br><br>I'm lazy. :DCatiehttp://bcinkorea.wordpress.comnoreply@blogger.com