We were at the farmer's market on Saturday and there were wonderful winter squashes there. I have always liked pumpkin pie better then cake and decided I really needed a winter squash pie.
Even though the pumpkin killer (a huge knife my Beloved made) is stashed for sale, we cut this wonderful squash open. The flesh was even more orange then appears here. I took out the seeds to roast them. I roasted them with olive oil, soy sauce, and worchester sauce. It was lovely. They really did not last long enough to cool once I roasted them.
Roasted Winter Squash Seeds
seeds from one winter squash, cleaned of all strings and meat, dryed
2 tablespoons olive oil
2 teaspoon soy sauce
1 teaspoon worchester sauce
Preheat oven to 325 degrees Fahrenheit.
Cover a baking sheet with parchament paper or a silpat. Put the dry winter squash seeds. Drizzle with olive oil, soy sauce, and worchester sauce. Toss and mix well.
Put in the oven for about 25 minutes. Stirring every ten minutes and checking five minutes before the time is up. You do not wish these too toasty.
