One of my favorite things about fall: the beautiful, overflowing bounty of different varieties of squash at the farmers markets. I love winter squash- the fun sizes, shapes and colors! The different yummy recipes that can be made with them, for both babies and adults!
Up until this year, I never ate the seeds. They got thrown away with the rest of the slimy innards. But a couple of weeks ago, I was at Toddler B's hippy crunchy Little Sprouts class at the Waldorf School, and the teacher brought some in to share. I tried them.. and I was hooked. Amazingly delicious. And how ingenious- no waste when making squash! I immediately went home and tried to make my own. The verdict- easy, delicious, and nutritious- a perfect breastfeeding snack.
How to make roasted squash seeds:
- After slicing open organic squash (any type- I love acorn), scoop innards into a bowl of water. Let soak for anywhere from half an hour to all day (great for you busy mamas!).
- Preheat oven to 250 degrees (this will be a slow roast).
- Separate seeds from slimy innards as best you can. Don't worry if some innards are left, this will just add to the flavor.
- Toss seeds with a splash of organic tamari sauce and splash of olive oil. Put in shallow roasting pan.
- Roast in oven for one hour, occasionally stirring.
- Let cool, put in tupperware or jar, and keep on hand for an easy snack!
Yummy- I'm eating some right now!