Best winter squash for seed roasting
I grew pumpkins for the first time this year and am thinking of growing a second type of winter squash next year as well.
Although I love eating the flesh, I REALLY love roasting the seeds. So I'm wondering, does anyone have any recommendations for winter squash that have lots of seeds?
I tried what I could find from at the store--acorn, butternut, and kabocha. The first two had little seed volume. The kabocha, on the other hand had lots of large seeds, but they turned out a little tough and chewy. Not too bad, but not great, either.
So, I'm wondering:
--Is there a way to prepare these seeds to make them less tough and chewy? Kabocha is the type I was looking at growing next year.
--Would smaller kabocha varieties have more tender seeds?
--If not, any idea what kinds of squash (other than pumpkin) have LOTS of medium to large seeds that aren't so fiberous? I did read about buttercup having lots of good seeds. Is this true?