Our life living off the land in our log cabin, breathing fresh mountain air, and getting back to basics.

Wednesday, November 7, 2012

218 Days & Yummy Roasted Acorn Squash Seeds

To my complete surprise, I missed it!  November 4th marked 7 months of living Lise's Log Cabin Life and it slipped by without my realizing it was happening!  When I did realize it, I wondered how I could possibly let such a momentous day pass me by...but my heart new the answer before I asked myself the question...

The cabin is home.  This is our life.  We do what we do every day because this is how it is.  This is what we love.

I had an on-line conversation with my friend Kathi, and she said "I swear I would NEVER move away from there!" and I told her the only thing that would make it absolutely 100% perfect was if Erin, Jessi, Liam & I could have wings that allowed us to see each other at a moments notice!  For now, I will settle for my/our regular visits, and while this is home, I miss them every day! 

We love our life here.  We are fortunate.  We are grateful.  Life is good!

And how do we celebrate?  Roasted Acorn Squash Seeds!!!

I am sure you have roasted (or at least eaten) pumpkin seeds.  But acorn squash seeds are delectable!  The seed shell is a little thinner than pumpkin and the seed itself seems sweeter.  Our dinner this evening was Roasted Stuffed Acorn Squash (a recipe you may be interested in but I prefer to share about the seeds instead...seeds are, after all, a beginning...)

Simply scoop the seeds out of your squash, rinse them well and remove all the squash fiber, then remove most of the moisture from the seeds (a paper towel will do but a lettuce spinner is perfect!).  Put a little olive oil in a pan on high, throw the seeds in, and continuously shake the pan to keep the seeds from sticking.  As soon as you put the seeds in the pan, decrease the heat to medium, still shaking the pan to keep the seeds from sticking and burning.  They will begin to turn golden brown, and then will start to pop (explode from the steam pressure inside the seed, so cool), at which point you remove them from the heat and sprinkle with a good amount of salt.  Stir them around again and let them cool. Remember your pan will stay hot for a while so keep shaking the seeds for a bit.
Be careful if you taste them right away (I recommend it as this is the tastiest moment, just like popcorn just out of the kettle) because they will be hot.  But oooh, so good!

Thanks for reading my blog, you are the best f/f/r/s/f's, see you tomorrow,


Osage Bluff Quilter said...

I bet a whirley popper would work great for these seeds. I know my friend uses his whirley popper for roasting coffee beans.

Lise said...

What a great idea!

Dad/Pepere said...

I want some! Hugs!

Lise said...

I'll have to make another batch dad, these are pretty much gone! Maybe we'll do some roasting over Thanksgiving:) Hugs back!