Squash Circles

Here I am with a quick post to fill you in on something you hopefully already know about.  Squash Circles!  I've been poppin' the delicata squash like Pez over here, and they taste just as good.

To make 'em, wash the delicata squash well, but don't peel!  With a super sharp knife, cut the squash into slices about 3/4" thick, which will yield a bunch of circles.  Then with a spoon, scoop away any strings or flesh in the center and throw the seeds in a bowl of water to soak.  In a large bowl, toss the circles with a little olive or grapeseed oil, salt, chipotle chile powder and about a teaspoon of brown sugar.  Lay them in a single file on top of a parchment lined cookie sheet and roast at 425F until brown and soft, turning them once.  These make a quick snack-- they only take about 15 minutes to bake.

While the circles are baking, prepare the seeds (these are just as tasty as pumpkin, only smaller).  Throw the wet seeds into a sieve, then scoop out any squash guts.  If you like, you can season the drained seeds the same way as the circles.  A little sugar will help them get brown and caramelized and plays against the heat of the pepper--use cayenne or ancho for a switch, or leave it  all out.  Just don't forgot the oil and salt!

xo
kittee