Tuesday, November 8, 2011

Toasted squash seeds

On the left are acorn squash seeds. On the right are pumpkin seeds. Both are amazing.

I made some squash for dinner the other night, and pondered at the seeds as I cleaned it out.

“Gosh” you must be thinking, “Is this the gluten-free radical or the squash-radical?” I have been posting about squash a lot. But, dear reader, squash is wonderful. And good for you. It is like some sort of miracle food.

So are the seeds. Pepitas, or roasted pumpkin seeds, have lots of fiber and vegan protein. When I made a jack-o-lantern of sorts on Halloween, I made pepitas following this tutorial, so as to not waste the deliciousness. I tossed them in olive oil, salt, and Italian seasoning. They were amazing.

So when I was cutting open an acorn squash that same night I wondered, why don't we eat seeds from other squash besides pumpkin?

That is why I ended up roasting squash seeds.

I started followed the pepita tutorial from Pioneer Woman (basically how to clean and dry the seeds), but made changes. With the squash, I tossed the seeds in melted butter, brown sugar, cinnamon, and a little salt. I roasted them for about 8 minutes at 400, which was a little too hot, but I didn't want to wait to remove dinner from the oven. You can make these at the same time you are making the actual squash!

These were really good. I don't plan on wasting squash seeds again.

 Pumpkin innards

Italian-seasoned pepitas

 With the squash seeds, I dumped a couple spoonfuls of brown sugar, a little salt, and some cinnamon on top of the cleaned and dried seeds.

Then pour on about two melted tablespoons of butter. To make it vegan, use coconut oil or vegan "butter."

I mixed everything together on the parchment paper with my hands.

After baking.

So tasty!

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