I thought I would try something new today and roast acorn squash seeds that I saved from dinner last night (We had acorn squash baked with brown sugar and butter with our stuffed chicken last night – kudos to my amazing boyfriend.).
Anyway, I have never roasted acorn squash seeds before. I’ve done pumpkin seeds before; but other than that, had no idea what to expect.
What You’ll Need
Seeds from approximately 3-4 Acorn Squash
Somewhere around a teaspoon of Oil
Roughly a teaspoon of Garlic Powder, Onion Powder, and Salt.
NOTE: In any given recipe, none ( and I do mean NONE) of my measurements are ever exact or precise. A hint of this, a splash of that, and you are good to go.
I started out by putting all my seeds in a colander, and separating out all of the pulp. Then I rinsed them and splashed them around really well to make sure there was no pulp left (just ditch the pulp; I have no use for it.) I finally put the seeds in a steamer basket, and steamed them on the stove for about 3 minutes.
After that, I let them dry out on a paper towel over night. Should look something like this:
Next morning, preheat oven to 300 degrees, spread on a cookie sheet, sprinkle with oil and seasoning mix, and bake for approximately 15 minutes ( or until the seeds turn light brown. You go from 0 to burned very quickly here so pay attention.).
ANDDD if you get as lucky as I did today, the outcome is pure perfection. 🤣 But seriously, these seeds actually turned out amazingly! I highly recommend giving these a try. I literally ate almost all of them as I wrote this post.
Good luck on your own acorn seeds!