Snow is falling in our little corner of the state and I’m playing hooky from work – score! After a lengthy morning lounge on the ol’ couch with Keiko Pants, I decided to be productive. The bird feeder has been replenished, a fresh suet cake has been hung, and now I stopped by the blog to tell you all about roasting squash seeds.
The next time you bake off an acorn squash for dinner, don’t throw the seeds away! Just like with a pumpkin, you can roast them for a sweet or savory snack.
- Scoop the gooey gunk out of the middle of a halved squash and into a colander. You know, the stringy stuff and all the slippery seeds.
- Rinse under cool running water, separating the seeds from the stringy stuff.
- Pre-heat the oven to 300 degrees
- Line a baking sheet with tin foil
- Shake off the excess water and transfer to a bowl. The drier they are, the better.
- Drizzle with some type of fat: 1 – 2 tsp (olive oil, melted butter, rendered bacon or duck fat if you keep a grease jar) Nom nom nom.
If you used:
- Olive oil: sprinkle with some crunchy flake salt and fresh cracked pepper. Spice it up and add a few shakes of your favorite red pepper blend. Get creative!
- Butter: why not try good old fashioned cinnamon and sugar.
- Duck fat: Truffle salt, anyone?
- Bacon fat: try tossing with a little real maple syrup and a squeeze of sriracha
- Spread the seasoned seeds in a single layer on your prepared baking sheet
- Bake for 30 minutes, stirring halfway through.
These make for a great alternative on movie night or for any time you have a serious craving for something crunchy.