|mmm... crunchy nutty sweet yum|
I am not managing to post often - partly lack of time - partly don't know where to start as my diet keeps getting more and more restrictive! This blog will have to serve as occasional inspiration for vegetable combos!!
Anyway, today I was roasting some butternut squash slices - and decided to keep the seeds and roast them at the same time -WOW! Why have I never done this before?!
Scoop out butternut innards, if comes away easily from flesh, just give them a rinse then spread out onto kitchen roll... any stringy bits of flesh will stay behind on the tissue when you transfer them onto another piece of kitchen roll. If they are more sticky and gloopy, put in a bowl of water and swish about/ rub with fingers to work flesh loose then drain and do as above to get off last bits and dry.
Then, I believe you can just roast them dry - but keep a close eye on them as they scorch easily.
I coated mine very lightly in olive oil. Half of them I sprinkled cinnamon onto. The other half, I seasoned very slightly in sea salt and pepper....
The reults are delicious! Roasted them for about 12 mins, maybe 15... tossed them halfway through.
For some reason, the lightly seasoned ones taste of popcorn! And the cinnamon ones don't really taste of cinnamon but it gives them a sweet side that makes them taste nuttier - and seeing as I no longer eat nuts, this now tastes positively tropical to me lol!! ;D (My nearly two year old loves them too btw - RESULT!)