Tuesday, December 4, 2012

Squash All up in Here.


Spaghetti squash is awfully cool.  I tricked Vee into eating some, 'cuz he's into noodles.
Kim gifted me with a truckload of squash last week, all harvested from her family's garden.  I decided to tackle the pie pumpkin and spaghetti squash today, but I'm leaving the behemoth hubbard for another day.  I can barely carry it without help, and I'll be lucky if it doesn't strangle me in my dreams.

I will eat the roasty smoky seeds.
Both squashes were full of plump seeds today, so I decided to roast them together into a smoky-snacky treat.

Roasted Squash Seeds
What You Need:
  • Cleaned, washed and drained squash seeds
  • olive oil
  • smoked salt
  • chipotle chili powder
  • liquid smoke
  • maple syrup
What You Do:
I eyeball this, depending on how many seeds I've harvested. 
  1. Preheat the oven to 425F (I usually roast the seeds after the squash comes out of the oven, and it's still hot).
  2. Toss the seeds in just enough olive oil to coat, then sprinkle with smoked salt, a pinch or so of chili powder, a fat drop of liquid smoke and a light drizzle of maple syrup.
  3. Pour onto a baking sheet and pop in the oven.
  4. Stir often!  At first the seeds will be wet, but as the water evaporates off, the seeds will start to caramelize and stick to each other and the sheet.  Watch them carefully, they will start to pop and brown quickly.
  5. Try a few, and when they're crunchy and done to your liking take them and quickly transfer to a bowl or plate.  While hot and sticky, I usually toss mine with a little more salt, but season to taste and munch!  
Poor pumpkin is the lonely step child around here.
It's not finalized or anything, but I think I'll either make a pie with the pumpkin (for Dazee--I hate pumpkin pie!) or turn it into pumpkin cheezecake squares.   I shall eat some of the spaghetti squash for dinner along with black beans and scramble leftovers, and the rest will be donated to kitchen science experiments.

xo
kittee

11 comments:

  1. I need more squash (and seeds) in my life; you're my squash hero.

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  2. Ooh your roasted squash seeds sound so good! I have a pumpkin I've been meaning to butcher....hmmmmm.....

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    Replies
    1. This is the first pumpkin I've ever baked. I'm sorta on the fence about what to do with it.

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    2. hell no. dazee wouldn't touch that, and i don't really like pumpkin!

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  3. I could eat all those seeds in a flash. I wonder how many are in the hubbard.

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    Replies
    1. I dunno, but the hubbard I have is so freakin' gigantic. It must weigh at least 25 pounds!

      xo
      kittee

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  4. I have the same teabag holders! I just wanted to tell you that.

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    Replies
    1. aw, yay. what do you do with yours? mine hold soap, or just stand around looking cute.

      xo
      kittee

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    2. Mostly stand around looking cute (they're in a little caddy) but we do use them for tea bags (or those tea spoon holders for loose tea) from time to time!

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