I love acorn squash. In my opinion, it shouldn't even classify as a squash because it tastes so much better than all the other squashes (of which I am not a fan). It's sweet and buttery and it's the perfect consistency for people like me who believe soft fluffy foods should not be stringy as well. What I did not know until recently, though, was that the seeds are edible, too, and they taste just as good as the flesh!
I was never a fan of pumpkin seeds, but I like acorn squash seeds because they have so much more seed than shell. Acorn squash seeds can be roasted the same way you'd roast pumpkin seeds, but Silkworm and I rely on our freshly-traditional oil-free technique.
Acorn squash seeds
Step One: Preheat your oven to 250°F-275°F.
Step Two: Separate the squash seeds from the guts. Do not wash the stray pieces of guts off--they're actually delicious!
Step Three: Spread the seeds out evenly on a baking sheet. Overlapping is fine and dandy, but try not to leave huge clumps because those won't cook crunchy.
Step Four: Sprinkle a bit of salt on your seeds (we used a small pinch for one acorn squash's worth of seeds).
Step Five: Stick them in the oven and set a timer for 8 minutes. Check up on them when it goes off, just to make sure they're not burning and to rescue any that are cooking faster than the rest. Set the timer for 3-5 minute intervals after that, checking up on them in between. Once most of them start turning very light brown, they're done!
Enjoy your yummy snack!