Recipe Acorn Squash Seeds
Transfer the baking sheet to the preheated oven and bake for 15 to 20 minutes or until the seeds are golden brown.
Recipe acorn squash seeds. Melt the butter and mix with 1 tsp maple syrup. Cut acorn squash in half lengthwise remove seeds and place flesh side down on a baking dish with 1 cm water. Place butter and brown sugar into the squash and place remaining squash over the other piece.
Salt to taste start with 1 4 tsp. Therefore they are less dry tasting than pumpkin seeds and don t get caught in your throat as easily. Now mash the squash using your hands easily or use a potato masher which can be used to mash the squash.
Remove the seed from each hull. After 30 minutes remove the water from the baking dish in the oven and turn the squash so it s flesh side up carefully using oven mitts as it will be hot. Spread seeds evenly on a cookie sheet.
Place in oven and cook 10 minutes or until just starts to turn brown. Scrape out the seeds from both the halves of the squash and discard the seeds. Transfer the seeds to a 13 x 9 rimmed baking sheet.
Drizzle the olive oil over the seeds and sprinkle with garlic salt to taste. Pat dry and place in a small bowl. Add the olive oil or melted butter and salt to the mashed squash stir using a spoon to combine the seasoning well with the mashed squash.
Take roasted cooled squash seeds and pound them lightly between two sheets of wax paper. After removing the seeds from the squash rinse with water and remove any strings and bits of squash. Stir the seeds with a spatula until all of the seeds are coated with oil.