All this talk of squash, and I forgot the most important part: Seeds.
It was Alex who turned me on to roasting squash seeds. You can roast all kinds of squash seeds, not just pumpkin. The seeds pictured are from acorn squash, which I just eat whole.
While cleaning them is kind of tedious, the results are well worth the effort--a ridiculously good snack from something you would have otherwise thrown away!
Roasted Squash Seeds
Seeds from any squash (butternut, acorn, etc.)
Seasonings of your choice*
Preheat oven to 400 degrees. After removing seeds from squash, transfer into a bowl filled with water. Using fingers, free seeds from pulp and transfer to a dry paper towel. Cover a cookie sheet with a sheet of parchment or foil. Distribute the seeds evenly on the pan, and coat with olive oil (I found a little bit less than a tablespoon, depending on the amount of seeds, to be about right) and seasonings. Roast for 10-15 minutes, until golden brown.
*We use all-seasons salt, but have experimented with kosher salt and black pepper and cumin, chili powder and cayenne. The batches are small enough to have fun with. If something doesn't work, it wasn't like you wasted a whole lot of effort, time, money, or materials on it.
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