by Lorraine Bartlett / Lorna Barrett / L.L. Bartlett
Last week (or was it the week before?) the food reporter at our local newspaper wrote a story about pumpkin seeds and how WONDERFUL they are if you roast them. Somewhere in the article she mentioned that if you weren't going to carve a pumpkin to feel free to roast any squash seeds.
Can you say "big light bulb going off above my head?"
Ha! Saturday I went to the local farmers market and bought a big bag of different squashes. Mr. L voted for acorn squash, so I scraped out the messy stuff and he finished the job by fine-tuning the squash and doctoring them with butter and brown sugar, and then he baked it.
I cleaned the seeds, for they were icky and slimy, dried them off a bit, stuck them on a small tray, drizzled them with olive oil and sea salt (McCormack sells it in a jar with a grinder for dirt cheap) and stuck them in the toaster oven at 350F.
About 35 or so minutes later, they were done.
We were rather shocked that instead of tasting like pumpkin seeds (which they weren't) they tasted more like movie popcorn. What's with that? Anyway, we LOVED them. I can't wait to gut another squash.
Do you roast squash seeds, and if so -- how do you cook them and what flavors do you add?