Why did my toasted acorn squash seeds smell like chocolate?

I recently toasted some acorn squash seeds in my toaster and, to my surprise, when I opened the toaster I got the unmistakable aroma of chocolate. A friend readily confirmed that they did indeed smell like chocolate, so I'm pretty sure this wasn't just wishful thinking on my part. Alas, they didn't taste like chocolate...

I didn't do anything fancy to the seeds before cooking them - I just washed them and broiled them in my toaster at 450F for about 5-10 minutes.

I assume that there is some chemical reaction taking place that produced the same compound in the seeds that also occurs in roasted chocolate, but I have no idea what it is or why I'd only have this happen with acorn squash seeds and not, say, toast.

Any ideas about what caused this?

Thanks!

Best Answer

The difference between carmelization and the Malliard Reaction

When cooking seeds and nuts, you are essentially carmelizing various basic sugars and amino acids (the components of protiens) via the malliard reaction. This is what gives a grilled steak a different flavor than a boiled one, just like white table sugar has a different flavor from carmelized sugar via carmelization.

When cooking anything you are trying to add flavor to, there is a point where it goes from tasty to not-tasty. Think of a charred steak or burnt caramel. Some items that we expect a certain amount of bitterness from (coffee, chocolate, etc) are pleasant to smell because they smell like they will taste; a little bitter and likely robust.

When you are expecting a buttery, nutty taste, the smell of chocolate or coffee may seem pleasant, but it tends to signify the seeds have cooked to that doness, which is probably not an ideal one for that item. A medium-well tuna steak may smell nice, but (arguably) won't taste as nice as a rare/medium-rare steak.

You essentially burnt your seeds. (no snickering!)

I would recommend in the future you pull them out of the oven a few minutes before they smell like you want them to. They will keep cooking on or off the pan for a couple minutes due to residual heat.

Pictures about "Why did my toasted acorn squash seeds smell like chocolate?"

Why did my toasted acorn squash seeds smell like chocolate? - From Above Shot Of Dried Leaves and Yellow Fruit

Why did my toasted acorn squash seeds smell like chocolate? - Close-Up Photo Of Sliced Squash

Why did my toasted acorn squash seeds smell like chocolate? - White Ceramic Bowl with Yellow Soup

How can you tell if an acorn squash is bad?

The rind and flesh of Acorn squash are indicators of a wrong product. The flesh and rind of the squash will develop a ring of dark spots or patches of mush. The outside will also be dull or pale. A rotten squash may have green or black mold growth on top of its skin or in the flesh.

How do you toast acorn squash seeds?

Directions

Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper or aluminum foil.

After removing the seeds from the squash, rinse with water, and remove any strings and bits of squash. Pat dry, and place in a small bowl. ...

Bake for 15 minutes, or until seeds start to pop.

Can you eat seeds from acorn squash?

Yes, all squash seeds are edible and have nutritional value. You can eat the seeds from butternut squash, acorn squash, and spaghetti squash. You can use them just like you would pumpkin seeds because pumpkins are also a variety of squash.

Does squash have a smell?

Fresh butternut squash doesn't smell at all. When the vegetable starts to go rancid, this scent changes, becoming foul. A rotten odor means the squash is bad. If you come across a butternut squash in the grocery store that looks fine but smells bad, don't buy it.

Easy Roasted Acorn Squash Ideas

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: Nataliya Vaitkevich, Vlad Chețan, Polina Tankilevitch, Nataliya Vaitkevich