Tuesday, November 9, 2010

Roasted Squash Seeds

Okay, who loves roasted pumpkin seeds? I'm talking out of a fresh pumpkin - not those weird looking white 'pumpkin' seeds in bags at the gas station. Oh yeah. Love them. So if you are digging pumpkin seeds, have you tried to roast seeds from acorn squash, butternut squash, really any winter squash? Hello! If you are just tossing out the innards you are missing out on an absolutely delicious and healthful snack.

Two nights ago, I cooked a small acorn squash (from my local stash in the basement) and scooped the seeds into a bowl which set on the kitchen counter. They were a little dry this morning so I separated the seeds from the dried squash guts (just rubbing them together), put them on a cookie sheet, sprayed on a little olive oil and sprinkled with salt and into in my standard seed popping 450 oven and within 2 minutes I heard the magical popping sound and viola! Sooo delicious. I think acorn squash seeds are the most wonderful of all toasted seeds because they are very small and become very crispy.

Next time you are prepping ANY kind of winter squash, save and roast the seeds. You won't be disappointed.

Roast 'em if you got 'em!

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