Butternut Squash seeds

[Blues Heron]

Been getting a lot of butternut squashes from our CSA - very tasty. We just split 'em, scoop out the seeds and roast cut side down on an oiled baking sheet. While the squash bakes, we separate the seeds from the pulp by putting them in a bowl of water - the seeds float and the pulp sinks. Easy peasy!. Then toast the seeds at 325 for about 18 minutes in a little olive oil on the tray in the toaster. I think Squash seeds are far superior to pumpkin seeds (yes I know pumpkins are squashes ;) they have a more delicate crunch, and are absolutely scrumptious. I just wish there were more of them!

[Lucinda]

1. I've never roasted the seeds before.

Adds it to my "try this" list!
Thanks for mentioning it.

[Blues Heron]

3. you're going to be in for a treat!

enjoy!

[surrealAmerican]

2. They can also be toasted on the stove top ...

... if you don't have too many. Just put them in a lightly oiled cast iron pan over medium-high heat. Stir frequently until they start to brown; then remove from pan to cool.

[GoCubsGo]

4. I do that sometimes.

But, more often, I just toss them in the yard for the squirrels. Part of the problem is that I forget about them while they're in the oven, and they wind up burning. Better to let the squirrels have at 'em than risk wasting them altogether.