This is a no waste side dish! When acorn squash is well cooked, you can eat the skin. Roast the seeds for a crunchy treat or to add texture to the soft, sweet squash.
Ingredients:
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1 acorn squash
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1 tablespoon honey
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2 teaspoons olive oil plus more for seeds
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salt & pepper
Directions:
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Wash and gently scrub the acorn squash. Heat oven to 375 degrees. Line a baking sheet with parchment paper for easy clean up.
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Cut ¼ inch from stem end and bottom. Cut each squash in half crosswise. Scrape seeds - save the seeds to roast.
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Clean the seeds in a bowl of water. Lay them on paper towel to dry. TIP: seeds need to be very dry. Wet seeds will steam in the oven. Dry seeds will crisp up!
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Cut each squash half into 1-inch thick pieces.
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Combine honey, olive oil, salt & pepper in a large bowl. Add squash and toss to coat.
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Place squash and dried seeds on prepared baking sheet. Bake at 375 degrees for 30 minutes or until squash is tender and seeds are golden brown and crispy. Check the seeds after 10 minutes as they can go from pail to burnt quickly.
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When the seeds are done, toss them lightly in olive oil and sprinkle with salt. Serve the seeds alongside the roasted squash or as a crunchy treat.
Photo credits: Love and Lemons