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Oct. 12th, 2007 08:24 pmProblem: I made an acorn squash the other day for dinner. It's a fall thing and I like acorn squash a lot. Anyway, I emptied the seeds out after halving the damn thing. Halving an acorn squash is an exercise in playing with knives, let me tell you. I'm always glad that I have all my fingers when the squash is in two pieces. I put the squash in the oven to bake and then I regarded the seeds.
When I was a kid, we used to bake pumpkin seeds and salt 'em and eat 'em. (I suspect that this was an activity devised by my mother to add some additional non-candy activity to Halloween while increasing the value we extracted from the price of the pumpkins, but maybe other folks did this too.) Anyway, I got to looking at the squash seeds and it came to me that probably acorn squash seeds would work just as well as pumpkin seeds, right? I mean, they're both squash, pumpkin and acorn squash. They should be the same, thought I. (One day I will wind up dead from this sort of reasoning... but not today.) So, I cleaned up the acorn squash seeds in the colander. I put them in the cast-iron skillet with a pat of butter (everything is better with butter) and I baked them (default temperature is 350) until the first few sploded in my oven. (They make a popping noise when they splode.) Then I poured the crispy squash seeds into a bowl, dear readers, and I salted them.
( What happened next? )
When I was a kid, we used to bake pumpkin seeds and salt 'em and eat 'em. (I suspect that this was an activity devised by my mother to add some additional non-candy activity to Halloween while increasing the value we extracted from the price of the pumpkins, but maybe other folks did this too.) Anyway, I got to looking at the squash seeds and it came to me that probably acorn squash seeds would work just as well as pumpkin seeds, right? I mean, they're both squash, pumpkin and acorn squash. They should be the same, thought I. (One day I will wind up dead from this sort of reasoning... but not today.) So, I cleaned up the acorn squash seeds in the colander. I put them in the cast-iron skillet with a pat of butter (everything is better with butter) and I baked them (default temperature is 350) until the first few sploded in my oven. (They make a popping noise when they splode.) Then I poured the crispy squash seeds into a bowl, dear readers, and I salted them.
( What happened next? )
