Anyone had success roasting Kabocha seeds at home?
According to many sources on the internet it's perfectly possible to roast Kabocha seeds but as the husk is very tough you need to boil them in salt water for 10 to 15 minutes first, then roast at 150.
I tried it. Absolutely inedible. Tough and fibrous.
I tried boiling for 25 minutes. Inedible.
Is this possible or should I give up now?
Thanks.