Roasted Acorn Squash Seeds

Waste not, want not. If you’re baking an acorn squash, you already have the oven going. So rather than trash the seeds inside, roast them! (Apparently this method applies to many small squash seeds.)

Scoop out the squash innards, pulp and all. You do not need to wash them or separate seeds from pulp.

Put them in an aluminum pie pan (if you’ve only got one or two squash to cook) or on a cookie sheet with a rim. The more you separate the seeds out of their little seed clumps, the more they can roast evenly. If you don’t care, they will still roast, but you’ll get seeds in all different stages of roastiness. (If you’ve got little kids who want to help, separating the seeds would be a good goopy task for them.)

Add salt and whatever spices you want. Honestly, salt or salt and pepper is probably all you need, but some people do all sorts of flavors.

Drizzle with olive oil to keep the seeds from burning.

When you put your acorn squash in the oven, put the seeds in too, on another rack or the same one. If you’re cooking squash at 350 F, you only want the seeds in there for 10 minutes.

Take the seeds out of the oven. Let them cool a bit (possibly get them out of the pie pan if they look like they might burn). Taste and see if you want to add extra spices.

Eat them, shell and all! They should be a little bit crispy. If you put on a ton of oil, they will be softer.

Got this from My Halal Kitchen, which is not a cooking blog I’ve visited before.

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