On Monday, we mentioned that you should clean and reserve the seeds from your acorn squash. Naturally, if you’re going to be making these roasted seeds, you’ll want to do it at the same time you’re roasting the squash, and not really save them for several days. We just figured that you probably weren’t scratchin’ out all our dishes immediately after posting, and we’d have time to get this post done before you’d break open your squash.
This recipe something we just made up, mainly for an accent for the meal we’re working on and posting this week, but these seeds make a great little snack no matter what you’re doing. Feel free to make and eat them on their own.
Use any type of hard winter squash seeds. Once roasted, they’re quite tasty, so don’t throw away those seeds. Besides, it’s not too much trouble to clean and wash a few seeds, is it? Naturally, if you’re making maple-coated seeds, use 100% real maple syrup.
Procedure in detail:
Preheat oven to 350°F. Line a baking sheet with parchment for easy cleanup. As a note, you can roast the seeds at the same time you bake the squash.
Clean seeds. We find it easiest to scoop out all the stringy pulp along with the seeds, then pick up a clump and squish out the seeds into a colander. After you’ve gone through the all the pulp, rinse the seeds right in the colander, scooping out any pulp bits that you’ve missed. There, that wasn’t hard, was it?
Roast seeds. Place the seeds on the prepared baking sheet and roast in the oven for about 20 minutes, stirring once or twice. This will dry off the water and start the seeds a-roasting. They won’t be done after 20 minutes, but they should have a nice crunch when you bite into one.
Make glaze. While the seeds are roasting, mix together the maple syrup and kosher salt. Naturally, if you have a lot of seeds, make just a bit more of the mixture, but don’t make too much; you want to have just enough to coat the seeds without pooling.
Stir in seeds. Stir the seeds into the maple mixture until they’re coated. Put them back on the parchment-lined sheet, and spread into a single layer. Try to separate the seeds as best you can.
Finish roasting. Place the seeds back into the oven for 20-25 minutes, stirring a few times while they roast. Stirring will help the maple syrup dry to a hard coating and break up some clumps. Continue roasting until the seeds seem nearly dry, but still sticky. They’ll stick to your spoon, for example.
Cool. We lifted the parchment off the sheet and placed it on a large cutting board so the seeds could cool. Try to break apart the clumps as everything cools. The coating will become glossy and only slightly sticky. Once cooled completely, transfer to an airtight container.
We used these as a garnish for the capellacci that we’ve shown you how to make this week. Once we made a sauce (tomorrow’s post), we placed a few cappellacci in the sauce and sprinkled a few of these Maple Candied Squash Seeds on top. But, these are also really good for snacking. So good that, when we got another acorn squash, we made these just so we could have a few whenever we were feeling peckish. Five.