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?