Acorn squash seeds

Recipe

Preparation

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.

Ingredients

1 ea Acorn squash Salt to taste
1 ts Margarine

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