Acorn Squash Seeds with Sea Salt & Cracked Pepper

It’s squash season. And I’m reading, “Braiding Sweetgrass,” by Robin Wall Kimmerer. Reciprocity. Respect. Gratitude. I applied it to acorn squash this weekend. Food is love. Level up.

“Knowing that you love the earth changes you, activates you to defend and protect and celebrate. But when you feel that the earth loves you in return, that feeling transforms the relationship from a one-way street into a sacred bond.”
― Robin Wall Kimmerer, Braiding Sweetgrass: Indigenous Wisdom, Scientific Knowledge and the Teachings of Plants

squash seeds (rinsed and dried) | olive oil | sea salt | cracked pepper | a desire not to waste what’s given freely

20 minutes in the oven on 325. Toss ’em once. All ovens vary so check ’em to see if they’re to your liking on toasty-ness. Top soups with ’em, or snack on ’em right outta the bowl. A delight. And served up with an apology to all the seeds that hit the trashcan before I knew any better.