It took me a minute to realize I had been to Silver Light Tavern once before — in the something’s–always–opening scene of Brooklyn restaurants, it can be hard to differentiate locations that make great use of votive candles, bespoke bars, and succulents aplenty. Continue reading
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?