Galeux d’Eysines a.k.a. peanut pumpkin (pronounced Gal-oh d’zeen), is a French heirloom squash.  Our seeds came from the Baker Creek Heirloom Seed Company. They are also available from Johnny’s Selected Seeds and several other seed companies.

Noel cut the squash in half and the seeds were scraped out, washed, and roasted.  We did save a few of the raw seeds for planting.  Here’s how we roasted them:

Preheat oven to 350 degrees.  Dry off the clean seeds or dry overnight if you can wait! Lightly coat with olive oil, sprinkle with coarse salt to taste.  Roast for about 20 minutes stirring after 10 minutes.  Check on the seeds.  If they need more crisping leave them in the oven with the heat turned off for about 30 minutes.  Do check on them after 15 minutes to make sure they’re not getting over done.  As you can see from the picture below they turned a nice golden brown and were quite delicious without the shells being too ‘woody’.

Next, we baked the squash halves at 400 degrees in a covered roaster.  Covering the pan ensures that the flesh stays moist and doesn’t dry out.  Depending upon your oven and the size of the squash pieces it can take an hour to an hour and a half.  We ended up with 8+ cups of deliciousness from an almost 8-pound squash.  We ate it as a side with just butter, salt, and pepper.  The remaining squash was used in a couple of pumpkin pies.  It was not fibrous so no need to put it through a food mill.  The chestnut color of the pie comes from using extra cinnamon, dark brown sugar and coconut milk.  Wonderful combination!