Our new obsession with composting makes me think about how I can use each part of the vegetable instead of just tossing it into our freezer, which is our rotting food storage container.
I recently made some roasted squash with an acorn squash and a butternut squash. You can roast any squash seeds just like you can roast pumpkin seeds.
I think they taste much better than the seeds you get from Jack-O-Lantern pumpkins.
It’s so simple. Just clean the seeds. If you have a high powered spray nozzle on your sink, that helps. Get rid of all the stringy squash guts.
Spread the seeds onto a roasting pan, and coat in olive oil, salt, pepper and cayenne pepper. Go crazy with the spices! Curry and garlic powder are great, too. Roast for about 20 minutes in a pre-heated oven at around 375° until they are browned. Watch out because they can burn easily.
They make such a delicious salty savory snack.
Do you have any special technique for roasting seeds?