yumyumyummers

roasted acorn squash seeds

In baking, culinary experiments, gluten-free, leftovers, vegan, vegetarian on 03.26.11 at 8:42 am

do you remember those times as a kid refusing to eat your least favorite part of dinner and your parents saying, “but you’re missing the best part…”? most of us have been there at one time or another, and it’s funny how you eventually clue in — even if it takes a year, or two, or ten! i’m not a big fan of wasting food, and i try to find ways to use every last edible morsel of an ingredient when i cook. rind of a lemon. stems from a head of broccoli. leftovers in general. or, in this case, seeds from winter squash.

it’s nice to know that many of the pre-packaged goods you can find in the grocery aisle are fairly simple to create in your own kitchen… and the best thing is that you have more control over what ingredients go into homemade recipes. roasted seeds from pumpkins, acorn squash or butternut squash are a perfect example of this. and they work great as an edible garnish for homemade soups & salads.

butter and salt are examples of ingredients commonly used in pre-packaged foods to make it ‘taste better’. and while some may argue the merits of butter and salt in cooking, i try to use these ingredients sparingly in my kitchen. read on, fellow foodie, to find out how i skip the butter and salt in my recipe for homemade roasted acorn squash seeds…

prep:
– preheat oven to 350F
– cut winter squash in half, along the vertical. scoop seeds from inside of winter squash with a teaspoon. reserve squash for another recipe.
– remove pulp from seeds by gently rinsing with water.
– pat dry w/ tea towel or paper towel. you may want to allow seeds to dry on tea towel for a few minutes.
– lightly grease baking sheet w/ 2 tsp extra-virgin olive oil (evoo)

roasting:
– place squash seeds on lightly-greased baking sheet
– season w/ ground black peppercorns & ground nutmeg
– bake seeds for 10-12min at 350F, or until seeds are golden brown (but not burnt)

food styling:
– these roasted seeds are a fantastic edible garnish for homemade soups & salads.
– check out these previous yumyumyummers recipes for roasted butternut squash soup, roasted acorn squash soup & roasted red pepper soup.


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  1. I love doing this with pumpkin seeds. Will try this the next time I buy an acorn squash. I love using things that would otherwise be tossed. It’s just more efficient. All about homemade broths and composting.

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    • so i was curious and checked out your blog post on homemade broth… great stuff! i’ve never made homemade broth before because i always thought it would be very time-consuming, but you’ve provided some really helpful tips that make it sound simple. thanks for visiting my blog!

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  2. […] (tip: reserve squash seeds and roast them on a baking sheet at the same time as the squash. see previous yumyumyummers recipe for roasted acorn squash […]

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  3. […] reserve squash seeds and roast them on a baking sheet at the same time as the squash. see previous yumyumyummers recipe for roasted acorn squash seeds.) – lightly grease baking pan w/ extra-virgin olive oil (evoo), if […]

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  4. […] styling: – season w/ ground black peppercorns – garnish w/ roasted squash seeds or crushed […]

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  5. […] food styling: – serve bisque in small ramekins – garnish w/ roasted squash seeds […]

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  6. […] reserve pumpkin seeds and roast them on a baking sheet at the same time as the squash. see previous yumyumyummers recipe for roasted acorn squash […]

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