Preserving Acorn Squash Seeds

KD is sick. Time to make some good soup. I saw a great recipe in my Food and Wine magazine (Nov. 09 issue) for Creamy Carrot Soup with Scallions and Poppy Seeds and I also remember another magazine recipe for Carrot-Butternut Squash soup (can't recall which magazine, I get so many!). So, inspired by these recipes, I am going to make Carrot, Leek, Acorn Squash soup with Scallions and Poppy Seeds.

A few minutes ago, I cracked open the acorn squash (using the chefs knife and rubber mallet trick) and scooped out the seeds. Though I have roasted these seeds in the past-like 4 days ago- I am not a big fan. But, I just don't want to throw them away.

I whipped on the Internet to see if I could save the seeds for the garden next spring. Of course. Of course, the Internet is teeming with info about this.

Bottom line. Clean the seeds. Put them on a newspaper, cloth, paper towel (basically something absorbent). Let them dry. Then when they are dry. Put them on new absorbent material. Stick them in a cool dry place for about a week to really dry out. Then stick them in a bag or foil and save them until next spring. Done and done. Here is a nice little article, short and sweet about it.

I'll give it a try! Can't hurt, it will be an experiment.