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Recipe by: zelemia
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See below ingredients and instructions of the recipe
1 ea Acorn squash
1 ts Margarine
Salt to taste
NOTE: Acorn squash seeds taste similar to pumpkin seeds except that
the hulls on the squash seed are smaller. Therefore they are less dry
tasting than pumpkin seeds and don't get caught in your throat as
easily.
Cut uncooked squash in half and scoop out seeds. Clean pulp and
strings off the seeds in a collander under running water. Set the
seeds on a towel to dry. Preheat oven to 350 deg. The seeds in a
small bowl. Either melt margarine and pour onto seeds or put solid
margarine into bowl and mix with you hands (my preferred method).
Spread seeds evenly on a cookie sheet. Place in oven and cook 10 min.
or until just starts to turn brown.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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