I got a couple of acorn squash in my Plan B box this week, and I decided to roast them tonight so they’d be ready when I needed some dinner. (Squash takes too long for a quick weeknight meal.) After scraping out the seeds, I contemplated putting them straight in the green bin, then felt guilty for wasting food. So I roasted them.
The process is pretty easy, it’s just important to keep an eye on them so they don’t burn. First, put all the pulp in a bowl of water and swish it, and remove all the flesh so you’re left with just seeds. I’m not overly fastidious about this, so mine are still a bit slimy. Then drain the water, or transfer the seeds to another bowl, and toss with some oil and salt to taste. Quantities really depend on how many seeds you have, but be careful – it’s easy to make them too salty. Spread on a baking sheet and put in a 375 degree oven for 10 minutes to start. Then take them out and stir, and keep putting in for a few minutes at a time until they’re crunchy and getting brown but not overcooked. Wait to serve long enough that you don’t burn your mouth.