Waste not want not has always been my motto. So when I roasted the acorn squash the other day, I kept the seeds and decided to put them to some good use.
You know I almost stopped trying to roast pumpkin seeds. They never seemed to work out. Not like the wonderful salty yet crunchy pepitas you get at Panera Bread. The kind that goes with the butternut soup. They are so crunchy salty and delicious!
Usually when I make them they were stringy and hard to digest. I think I may have used the wrong kind of pumpkin seed. I am so glad I kept trying.
These are so addictive you will be glad you made these too. I boiled them before I roasted them. I think that may have done the trick.
Roasted Acorn Squash Seeds
Ingredients:
Seeds from Acorn Squash
1/4 teaspoon kosher salt
1 tablespoon melted butter
1 tablespoon sugar
1/4 teaspoon apple pie spice
Directions:
Preheat oven to 350 degrees.
Put cleaned seeds in a pot with salt and allow to boil for 10 minutes.
Drain the seeds in a colander and allow to cool. Dry lightly with a kitchen towel.
Spread seeds onto a foil lined baking sheet.
Drizzle with butter, sugar and apple pie spice.
Massage into seeds and try to spread out the seeds as thin as possible without overlapping.
Roast seeds for 10 minutes then remove from the oven and stir. Roast another 10 minutes. They are ready when the seeds are super crispy and easy to bite.
Peace be with you,
Veronica
