Tuesday, November 8, 2011

Roasted Squash Seeds

For years and years, I've voiced remorse at dumping a handful of delicious looking seeds in the trash after cleaning out a squash, and always my sadness is met with, "Don't try it. They're not like pumpkin seeds. They won't be what you expect."

All those years everyone who said that to me were wrong! Acorn squash seeds are DELICIOUS roasted. I can't believe I just listened and didn't check for myself. All those seeds over the years, wasted. Well, never again! Throughout the fall and winter I'll try roasting the seeds of other squashes and let you know if they are equally tasty.

Roasted Squash Seeds

This recipe works great with seeds from multiple squashes for a larger batch. Just up the amount of the other ingredients - exact quantities aren't such a big deal here.

Seeds from one squash
Soy sauce and/or Worcestershire sauce

Preheat oven to 350. Pick the seeds from guts scooped out of one squash. Do not rinse - the slimy coating actually adds flavor. Toss with a splash of soy sauce and/or Worcestershire sauce (and other seasonings, if desired.) Spread seeds on a baking sheet sprayed with Pam. Dot with a small amount of butter, maybe 1/2 a teaspoon. Roast for 12-15 minutes, stirring every few minutes. Immediately season to taste with salt, pepper, and even cayenne - get creative! I like using popcorn salt for an even coating with less. They are best and crispiest warm, straight from the oven, but they are delicious cooled, too, though slightly tougher than pumpkin seeds. Store in an airtight container.

No comments:

Post a Comment