So, not a traditional Thanksgiving dish, but it makes a great homemade snack to munch on while the Turkey is cooking. Whether you're frantically dashing about the kitchen and need a protein fix, or vegging by the tv, I think a Thanksgiving snack calls for something salty to counteract one of the year's most sweet-heavy meals. So this morning, when I was prepping acorn squash and my husband very sweetly asked what he could do, I handed him the bowl of pulp and seeds and asked him to rinse the seeds. It was a whim. Pumpkin seeds are delicious toasted, and I've heard butternut squash as well, so why not acorn squash? While other things were in the oven, I added a generous dusting of salt and about two tablespoons of olive oil to the clean, moist seeds, spread them out on a cookie sheet, and put them on the lower oven rack under the roasted balsamic vegetables and a sweet potato casserole. Ten minutes later, and bippity boppity boo! An afterthought addition to the Thanksgiving lineup becomes my favorite new tradition.
