 Canned acorn squash tonight. Had a lot of seeds that looked too good to just throw away. So I looked up a way to roast them. This is the before picture: Directions: Rinse them off Put in a bowl and add 2 tbsp. olive oil and 1 tsp salt for every 1 cup of seeds. Bake in 275 degree oven 40 minutes. Stir occasionally. If you dry them first then you can shorten the baking time to around 15 minutes. I just threw them in wet. Or you can experiment with different spices to add a little pizzaz!  And this is the roasted after. Yummy and crunchy!
A very nutritious snack:) #roastedwintersquashseeds #roastedseeds #healthysnacks
2 Comments
Lisa
10/26/2013 06:20:38 am
Sounds yummy! I always loved roasted pumpkin seeds. 10/26/2013 06:47:21 am
Me too. But for years I have been throwing them into the compost. What a waste! They were so yummy that's it's hard to pace myself now as I look at the rest of the whole squash and pumpkins sitting here in storage. I really want to try the Heritage Blue pumpkin that a friend gave me...common sense says the seeds will taste the same but it's such a cool looking pumpkin that I'm curious if it will different. In fact, I am going to post a photo of it right now as a new blog post. Your comment will be posted after it is approved.
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AuthorI grew up and have lived in Iowa until recently when I moved to a small town in Illinois to begin a new chapter in my life which includes a loving supportive husband and numerous grandchildren to spoil. I have three beautiful daughters and a Miniature Schnauzer. I'm interested in anything that supports healthy families and healthy lifestyles. Archives
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