Seeds: who needs pumpkin when you have squash?

Seeds: who needs pumpkin when you have squash?

So you’re about to roast this thing. You scoop out the seeds and head towards the trash BUT WAIT! What are you doing? You don’t trash your pumpkin seeds so why would you throw these poor guys away? Instead a quick 12 minute roast will give you the perfect snack while you wait for the main event. While I admit there aren’t as many seeds in here as a pumpkin there is absolutely no reason to waste them. Give your favorite pumpkin seed recipe a try and as you make your way through the winter squashes I highly recommend you show all the seeds the same respect.

Servings: 1

Ingredients:

• Acorn squash seeds
• 1 tsp olive oil
• Salt
• Pepper

Directions:

• Preheat oven to 275 and line a baking sheet with tin foil
• Rinse and drain seeds after removing from the squash
• They’ll stay slimy so don’t get worried, but try to remove all of the squash flesh from them and pat dry to remove excess water (the oil won’t like it)
• Stir the olive oil into the seeds and spread out on the tin foil
• sprinkle with salt and pepper or other spices of choice
• Bake for 12 minutes or until you hear the seeds popping