I’m in a bit of a pickle. The temperature outside my house is still in the 90s, but I am dying to get into the fall flavors with my cooking. What a predicament, I tell you! I am hearing from many others across the country that the fall weather is in the air. There is pumpkin spice to be had, chili to be put on the stove, and fireplaces to be lit. 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. 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.
Oh yes. Roasted squash seeds always make me think of fall. 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.
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. 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. A few simple steps, and I was left with some golden, crispy, wonderful bites to snack on. Score!
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. Cinnamon…cajun…garlic…there are quite a few thoughts going through my head right now!
Do you like to roast your squash seeds? What are your favorite flavor combinations?