Monday, 19 December 2011

Squash with Roasted Squash Seeds

This is a ridiculously simple way to serve squash, and it uses the whole thing. I love the rich, nutty flavour of the roasted squash seeds.

You can use any other squash besides butternut, provided it is reasonably dense and mashable, and the seeds are tender enough to be nice to eat.

4 to 6 servings
1 hour 45 minutes - 15 minutes prep time

Squash with Roasted Squash Seeds
1 medium butternut squash, about 1 kilo (2 pounds)
2 or 3 tablespoons butter
salt & pepper to taste
2 teaspoons mild vegetable oil

Preheat the oven to 375°F. Cut the squash in half and clean out the seeds and any stringy bits from the core. Peel and cut the squash into thickish slices or chunks to be roasted. Put them in a shallow roasting pan, and dot them with the butter. Season with salt and pepper to taste. Roast until tender, about an hour and a quarter to an hour and a half.

Meanwhile, go back and clean the seeds, picking out all the stringy orange stuff that attaches them to each other or the squash, and discarding it. Rinse the seeds thoroughly, and drain well. Put them in a shallow roasting pan and toss them with the oil, and salt to taste (or other seasonings if you like). Roast the seeds for 20 to 30 minutes, ideally timing them to come out at about the same time as the squash. They should be lightly browned and a bit crisp.

To serve, mash the squash with the butter it was roasted in. Coarsely chop the roasted seeds and sprinkle them over the top of the squash once it has been placed in a serving dish.

Last year at this time I made Jelly-Glazed Acorn Squash - more quick and easy squash.

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