I never thought much of cooking seeds other than the Pumpkin variety– that is until I decided to try Acorn Squash seeds. And let me tell you: these little suckers are more tasty than your average pumpkin seed. I don’t know if it’s because they’re slightly more plump; therefore having more to chew; or if it was the mixture of seasoning I put on them. Either way, they were delicious and I wished I had more.
Squash seeds are great addition to a salad, to take with you to a ball game or even just to munch on when you’re feeling a little peckish. They are relatively high in calories and fat, but contain a decent amount of proteins, vitamins A & K and even harbor magnesium and potassium. They are good for someone who works out alot since they have some carbs and are low in sugar. The one thing you’ll want to remember is that 1 cup of these have over 700 calories (which I’m finding very hard to believe; but no info to the contrary) BEFORE you add seasonings but, it doesn’t take many of the seeds to be satisfied and I highly doubt you would eat a whole cup of these in one sitting.
When you start the seed-making process, you have to be able to commit to the idea of letting them soak for at least 1/2 a day; I usually eat acorn squash for dinner, so I let the seeds soak overnight. I don’t know how necessary this it, but it sure helps to separate them from the stringy insides of the squash.
Ingredients: 2 squash yeilds almost 1 cup of seeds
- The seeds out of an acorn squash
- Tbsp Worcestershire sauce
- 1+Tbsp of some kind of seasoning. I used a creole, but taco or guacamole seasonings are GREAT options!
- Tsp Cayenne pepper
You will need:
- A bowl of water (to soak the seeds) seasoned with a little salt and a few splashes of worcestershire.
- A lightly greased cookie sheet–which you can line with aluminum (before greasing) if you choose. As slippery as the little suckers may be at first, they stick pretty well to pan after being cooked.
- Another bowl or ziplock bag to mix them with the seasonings
- After you scoop out the insides of the squash, separate the seeds from the ‘innards’ as well as you can, placing the seeds in the bowl of salt water and the innards in the garbage.
- After they have soaked for a few hours, Turn the oven on to bake at about 250-300 degrees and start preparing your baking sheet. It will need to be greased a little because I don’t coat the seeds in oil–they don’t need it– so when they’re cooked, they stick.
- Drain the seeds and separate the remaining innards from the seeds.
- Pat the seeds dry and place in the bowl/bag you’ll be using for seasoning.
- Once all the seeds are finished being prepped and are in the bowl, add enough worcestershire to coat the seeds.
- Add the ‘dry’ seasoning of your choice to coat.
- Spread the seeds out on the baking sheet (right) and place in the oven.
- It will take about 30-45 min (at least) for the seeds to be done and they will turn a golden brown. Be careful to keep an eye on them; they burn easily, but you do want them to be thoroughly baked so the insides are dry. Otherwise they will become a little chewy after being stored.
- Let them cool for a few minutes and store in a container of your choice–if you dont eat them all first.
Sprinkle with love and Enjoy!