We're really into roasting food over here. One food we like to roast is squash, and when we do, I always roast the seeds and it feels like a little bonus treat. About week ago, Nicholas came with me to the grocery store and when he saw the squash in the produce section, he didn't ask if we could have squash, he specifically requested roasted squash seeds. I can't blame him. I crave these salty, crispy, golden brown seeds too. Needless to say, we brought two acorn squash home with us only after a brief discussion about the necessity of eating both the seeds and the squash fruit itself.
This method (I wouldn't really call it a recipe—it's too easy to deserve that title) works for any squash seeds. Personally, I usually buy acorn or butternut, but you could also use pumpkin, etc.
Roasted squash seeds
- acorn/butternut/pumpkin, or other squash seeds, mostly de-stringed*
- olive or coconut oil
- salt + pepper
Preheat oven to 350 degrees. Cut preferred squash in half, and scoop out the seeds/strings (I like to use an ice cream scoop). Use squash fruit for something delicious.** Rinse the seeds, and allow to dry for a few minutes on a paper towel. In a small bowl, add seeds, a very small amount of oil, and salt and pepper, and toss together. Spread seeds in a single layer on a parchment-lined baking sheet. Roast for 15-20 minutes, or until the seeds are golden/brown and sizzling. Remove from oven, allow to cool, and then transfer to a sealed container. These keep at room temp for at least a few days, but they might not last that long. Enjoy!
*I separate the seeds from one another so they roast more evenly, but I leave some of the stringy-ness to add flavor
**We like squash in soups, roasted and stuffed with seasoned veggies/ground beef, or in these pancakes (so good). Alternatively, you can roast the squash and then freeze it in pre-measured portions, keeping it on hand for whenever you want instant-gratification squash. Your future self will thank you :)
Always a favorite snack.
I am certainly not a food blogger, and it has been some time since I shared a recipe on the blog. However, I wanted to share a "recipe" or method, if you will, for our very favorite beef roast in the crockpot.
As a home cook, I spend a lot of my time in the kitchen everyday, and lately, I've been finding so much joy in trying lots of new things in the kitchen with items from our garden, ingredients purchased locally, or new recipes made with my sourdough starter.
Every January, I assemble a blog post of sorts that catalogs our year. Largely organized in list-form, I touch on the big and little things, events and thoughts and experiences that shaped our life over the last year. I do find this incredibly helpful as a sort of reflection, a glance back on the Lord's faithfulness, to show me, time and time again, that He is a good God. And with that mindset, I feel less encumbered as we continue on into the new year, more ready to face a full year of new, fresh days, with the heart attitude that regardless of what the days will hold, mundane or exciting, difficult or good, I can walk into the future with hope and trust in Him. Plus, I do enjoy looking back on a lot of the little details of our life, the ones that make me smile or think, Oh, yes! We loved that! What a little joy in our life.