Yummy yummy! After my Acorn Squash & Sweet Potato Au Gratin, I had just a handful of seeds that I scraped out of squash. If you’ve never had acorn squash seeds before, then you’re in for a treat!
The process is very similar to scraping the seeds out of pumpkin that you’re preparing to carve, just on a much smaller scale. These seeds are a bit smaller, the shell is thinner and they have a very light flavor. They taste almost sweet!
I sprinkled mine with cinnamon and brown sugar, I was in the mood for something sweet to pair with my dry red wine & slippers!
Here are couple of other ideas:
Salt & Pepper
Garlic Powder & Nutritional Yeast
Or you can try them plain!
Toasted Acorn Squash Seeds
Recommended kitchen gear:
1 acorn squash
1 tbsp brown sugar
1 tsp cinnamon
- Preheat toaster oven to 300°
- Rinse your seeds in colander.
- Scrub them dry using a clean dish rag.
- Put in a bowl.
- Spritz with a tiny bit of oil (I use this Misto)
- Add cinnamon & sugar. Or whatever you’re using! Stir.
- Spread in a even layer on your pan (I suggest covering with aluminum foil if you’re using brown sugar).
- Bake for 30 minutes, stir periodically to ensure that the seeds don’t stick!
- Cool & enjoy! (with red wine & slippers of course)