Roasted Squash Seeds

Pumpkin seeds are all well and good… but for a truly delicate, pop-in-your-mouth seed, roast the ones from an acorn squash.

First, scoop them out of the middle of the squash, and remove most of the goo.

Then, boil for 10 minutes in a couple of cups of water, with a teaspoon of salt.

Spread on an ungreased cookie sheet.  Spray with oil and sprinkle with salt.  Bake at 350° for 10-20 minutes, until golden brown.


And don’t tell the kids.




About dep31

I am a farm-raised homeschooling mom. I take great joy in making nutritious food that inspires people to take seconds. Thirds, anyone? We are a God-fearing, Christ worshiping family that enjoys good friends and good eats. If the kitchen is clean and the living room carpet is visible, then that's a nice bonus.
This entry was posted in Allergy-Friendly, Side dishes, Snacks and tagged , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s