![]() Set timer for 20 more minutes and continue roasting.Ħ. When squash has roasted for 30 minutes, flip halves over so cut side is up. While squash is roasting, scrape seeds off paper towel into a medium bowl. Place acorn squash halves cut side down (I do this to get them caramelized on top) on parchment or foil lined baking sheet. Spread seeds out on a paper towel to dry a bit.ģ. Separate seeds from flesh and rinse in a colander. Line a baking sheet with parchment or foil. Kosher salt to taste (or other spices - cumin, smoked paprika, chili powder, garlic salt might be good!)ġ. We like to eat the savory roasted squash seeds as is or tossed on our salads for added crunch.įor about $1.49 per acorn squash, this is a fantastic deal I love to take advantage of this time of year. If you don’t eat the skins, it’s easy to scoop out the sweet flesh and eat with a spoon. I cut the halves into wedges and serve them in their skins. To serve, I mash the cooked acorn squash halves in their skins a bit and add butter and brown sugar and cinnamon to taste. It really brings out the natural sugars, and you can do double duty and roast the seeds at the same time. You can steam cook and even microwave them, but my favorite way to prepare them is to roast them at high heat. ![]() Since my brother’s house was overflowing with decadent food, I focused on making a lot of vegetables! One of dishes I made was my favorite fall veggie that is also readily available throughout the winter months-acorn squash. She’s from Hawaii and had the brilliant idea of combining Ina Garten’s Pumpkin Cupcake recipe (sans Maple Frosting) with this Haupia and Frosting recipe (sans cupcake). My cousin made her own inventive creation of Coconut Frosted Pumpkin Cupcakes filled with Haupia (Hawaiian Coconut Pudding). My nephew’s girlfriend made these decadent, addicting Oreo Truffles with milk and white chocolate. We also made crazy kimchee and jalapeno versions with smoked salmon and avocado that were so good. Then he cut it into strips and rolled it with cucumber, green onion and wasabi on seasoned rice and seaweed. He basically grilled some chicken breast seasoned with salt and pepper in olive oil. Unfortunately I have no photos! Major fail on my part. My nephew made amazing grilled chicken sushi. Check it out here!īefore, during, and after the Thanksgiving festivities, we all indulged in comfort foods and desserts. She did a blog post about them spending the day recreating the story that is so perfect I just have to share it. While I was in Illinois, I received a really touching email from a woman whose adorable 2 1/2 year old daughter, Addison, enjoys my book, Soup Day. They’re also an excellent source of minerals, especially manganese, copper, and magnesium, and provide smaller amounts of vitamins as well.From the Daily Herald - my sister-in-law is in the back in the striped sweater! The roasted seeds can be stored in a sealed container at room temperature for up to two weeks, but I doubt they will last that long! Final thoughtsĪcorn squash seeds are relatively high in calories and fat but provide a good amount of protein and fiber as well. Roast in the oven at 325 degrees for 15 to 20 minutes until they are nice and golden brown. Garlic powder makes a nice addition, or you could add cinnamon sugar for a snack that will satisfy your sweet tooth. Toss with olive oil, salt, and seasonings of your choice. Simply cut your acorn squash in half, scoop out the seeds, and rinse away any stringy flesh. Pat the seeds dry with paper towels and spread them on a baking sheet. If you’re interested in snacking on roasted acorn squash seeds, you can easily make them at home. They also provide smaller amounts of several B vitamins, such as niacin and thiamin, and are naturally low in sodium. Like most seeds, acorn squash seeds are an excellent source of many minerals, including manganese, copper, magnesium, phosphorus, and zinc. MicronutrientsĪ 1-ounce (28-gram) serving of shelled acorn squash seeds provides the following vitamins and minerals ( x): Nutritionally, acorn squash seeds are similar to sesame seeds and hemp seeds but contain more protein and less fiber than flax seeds and chia seeds ( 3, 4, 5, 6).Īcorn squash seeds are also high in heart-healthy monounsaturated and polyunsaturated fats while providing just 3 grams of saturated fat per 1-oz serving ( 7). ![]() Here’s the macronutrient breakdown for 1 ounce (28 grams) of shelled acorn squash seeds ( 1): MacronutrientsĪcorn squash seeds are very high in fat while providing moderate amounts of protein and fiber, and very few carbohydrates. (This is the same as the seeds of any winter squash, including pumpkin.)Ĭompared to other seeds, such as sunflower and sesame seeds, acorn squash seeds have a similar amount of calories ( 2, 3). Acorn squash seeds provide 158 calories in each 1-ounce (28-gram) serving ( 1). ![]()
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