1 each acorn squash
1 tsp margarine
1 salt to taste
Directions
NOTE: Acorn squash seeds taste similar to pumpkin seeds except that
the hulls on the squash seed are smaller. Therefore they are less dry
tasting than pumpkin seeds and don't get caught in your throat as
easily.
Cut uncooked squash in half and scoop out seeds. Clean pulp and
strings off the seeds in a collander under running water. Set the
seeds on a towel to dry. Preheat oven to 350 deg. The seeds in a
small bowl. Either melt margarine and pour onto seeds or put solid
margarine into bowl and mix with you hands (my preferred method).
Spread seeds evenly on a cookie sheet. Place in oven and cook 10 min.
or until just starts to turn brown.
Recipe by: James M. McDonald
Servings: 1 servings
Acorn Squash Seeds Recipe brought to you by Recipe Ideas
Categories: Squash; Vegetable
The History of Recipes
We can track the history of meal recipes way back into history, in fact as far back into history as early Egypt, and potentially, even further back. Interesting though that is, in the main part, these old records were just very basic hieroglyphic or cunieform instructions for food preparation.
In fact, the most ancient recipe in existence, according to historians are a few tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. Later, there were some books which were published in the fourteenth century : one book published under the title `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, they are not about the indian food that we all know today, but instead accounts of the types of meals prepared for the rich and powerful of that period. For the centuries that followed, the rich and powerful families of Europe strove to serve the most extravagent meals, and as a consequence, the best chefs and their collection of recipes were much in demand. However, it was during the nineteenth century that fine cookery and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collating, testing, and writing down recipes to allow everyone to enjoy them. The introduction of the TV brings us TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everybody to search through thousands of recipes like those on this site. |
We hope you enjoy this Acorn Squash Seeds recipe.
