I saved all of the seeds from our recent acorn squash dishes, making sure they were removed from membranes and as dry as possible (I let them air-dry overnight and then set at 200 in the toaster oven for about 10 minutes). Toss the dried acorn squash seeds (equivalent to the seeds from one whole acorn squash) with about ½ to ¾ tsp curry powder (I used Jamaican curry), a dash of salt, and a little olive oil to lightly coat. When the seeds are well mixed, toast at 250 in toaster oven for a few minutes, keeping a close eye on them to make sure they don’t burn. I had followed the instructions for a conventional oven (300 degrees for 10 minutes) and almost burned this batch. (Nov. 2013)
Cooking Adventures 