If they sit on the warm squash too long they will loose their crunch and start to soften. Note: Only add the seeds right before serving. It's adds a fun crunch and ups the presentation! Serve by sprinkling the toasted seeds on top. Sprinkle with kosher salt and roast for about 25-35 minutes until the squash is soft. Put the squash, carrots, olive oil and herbs in a large bowl. Remove the seeds from the cookie sheet but don't throw out the aluminum foil. Roast in the preheated oven at 400 F for 30 minutes. Turn the squash over, and place it cut sides down on a baking sheet. Drizzle the cut sides of acorn squashes with olive oil and rub the oil into the squash. While the seeds are cooking, prepare the carrots. Place acorn squash cut sides up on a baking sheet. Spray the tops and sprinkle with kosher salt. Lay the seeds on a aluminum lined cookie sheet sprayed with non-stick cooking spray. (note: baby got tired of watching us have all the fun) Place the colander under cool running water and remove any additional flesh. Pinch away all the large chunks of pumpkin flesh and strings. Scoop the seeds from the cavity of your pumpkin and place in a colander. Separate the pulp from the seeds and rinse.Ĭut the squash in about ½ inch chunks. Arrange a rack in the middle of the oven and heat the oven to 300☏. Scoop out the seeds and place in a strainer. 5 sprigs each of fresh Rosemary and Thyme (a sprinkle each of dry would work too)Ĭut the squash in half and allow cheesy kids a fun photo op.I WILL be making it again so they are gonna have to deal. Don't worry about getting every last bit just try to remove any obvious parts. Under running water, separate the seeds from the flesh and discard the flesh. Neither liked the soft texture of the squash. Using a spoon, scrape out the seeds and stringy flesh and place it all in a colander. The husband stuck with only carrots, barely. They were not into roasted winter squash at ALL. I opted for a very simple preparation on this batch of seeds, but I’m thinking there will be a lot of variations with spices to come as the winter squash season gets itself into full swing.PLEASE tell me this sounds yummy because sometimes the boys drive me CRAZY! A few simple steps, and I was left with some golden, crispy, wonderful bites to snack on. Once youve cleaned and dried the seeds, transfer them to a baking sheet. Better late than never! I love the idea of being able to use an entire ingredient when I cook, so when I made some acorn squash for dinner yesterday (that delicious post is very soon to come, by the way) I made sure to set the seeds aside when I cleaned it out. It couldnt be simpler: just cut the squash in half, scoop out the seeds, and bake it with olive oil, savory herbs, and a drizzle of maple syrup. Yeesh – what was I thinking? The realization that crispy, roasted squash seeds are a fun snack is something that came to me later in life. Have you roasted pumpkin seeds before? I always loved scooping the seeds and “gunk” out of pumpkins when I was a child, but I wasn’t so much into the idea of eating the seeds when my mom roasted them up in the oven. Roasted squash seeds always make me think of fall. Cut squash in half and clean out seeds with a large spoon. But, whatever – I’m throwing caution to the wind, cranking up the air conditioning in my house, and pretending that the fall weather is around for now! Especially when it comes to roasting some acorn squash seeds. 2-4 teaspoons pure maple syrup Salt to taste How to roast acorn squash: Preheat oven to 400 degrees F. Funny, because I won’t be thinking about putting on a pair of boots or wrapping a scarf around my neck for at least another month or two. Cut the acorn squash from stem to end, and use a spoon to scrape out the seeds and fibrous material. Prepare the baking sheet by lining it with parchment paper. There is pumpkin spice to be had, chili to be put on the stove, and fireplaces to be lit. Start by preheating your oven to 400 degrees F. What a predicament, I tell you! I am hearing from many others across the country that the fall weather is in the air. The temperature outside my house is still in the 90s, but I am dying to get into the fall flavors with my cooking.
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