Lately I've been crisping bacon on a sheet pan in the oven. It's less messy and evenly bakes each strip. Then you just pour off the fat and clean up is easy. But what happens when you accidentally leave some of the drippings on the pan? Well, the pan gets lonesome. So you do what any good hearted person would do and give it some company. I decided to revisit a Halloween favorite, and roast the seeds of a butternut (in lieu of pumpkin) while preparing it for dinner. Crunchy. Salty. Bacon-y. A great pre-supper nibble.
Roasted Squash Seeds:
*Approximately 1 teaspoon pastured bacon fat
*seeds from 1 or 2 butternut squash or pumpkins, rinsed and pulp removed.
*sprinkle of sea salt
Preheat oven to 350. Place prepared seeds on a kitchen towel and pat dry. Transfer to a baking sheet with pastured bacon fat. Mix to coat seeds. Spread seeds evenly over pan and bake on center rack of oven until golden, stirring once, about 7 minutes.
Remove seeds from pan with a large slotted spoon and transfer to a paper towel. Lightly sprinkle with sea salt. Cool slightly before enjoying.