![]() ![]() Keep a close eye on the seeds as they roast, as they can burn quickly if left in the oven for too long. Place the baking sheet in a preheated oven and roast the seeds at 325 for about 8 minutes, or until they are crispy and lightly golden. Garlic powder, paprika, and chili powder are all good choices for adding flavor to the seeds. Drizzle a small amount of olive oil over the seeds, then sprinkle with a pinch of salt and any other seasonings you like. Next, spread the seeds out in a single layer on a baking sheet. Pat the seeds dry before cooking your Roasted Acorn Squash Seeds. Use your fingers to remove any larger pieces of squash flesh and strings. Rinse with tap water until the seeds are clean. Once you remove the seeds from the squash, place them in a colander. One acorn squash will give you about 1 cup of seeds. Cut the squash completely in half.įinally, take a spoon and scoop out the seeds and any extra strings from the middle of the squash. ![]() Pierce the skin with the knife first and then push down on the knife to cut the squash open being careful not to cut yourself with the knife. You want to slice an acorn squash lengthwise. In order to slice the squash, you want it dry so it does not slip. Scrub away any dirt on the outside of the squash and then pat try. The first step to preparing any squash to cook is cleaning the outside. I love the taste and ease of preparing the acorn squash. How to Clean an Acorn SquashĮach year, I grow my own acorn squash. Roasted acorn squash seeds are high in protein, fiber, and essential minerals, and they have a crunchy, nutty flavor that is perfect for snacking. They are a great way to use up the seeds from acorn squash, which are often discarded when the squash is prepared for cooking. Roasted acorn squash seeds are a tasty and nutritious snack that is easy to make at home.
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