We don’t often think to roast the seeds from everyday squash like the popular butternut varietal or even the squat kabocha type, but they’re completely worthy of crisping up in a hot oven!
As heirloom winter squash takes over farmer’s markets everywhere, think twice before offering the innards to the compost pile and take the time to remove the seeds for a nutritious, healthy snack. Simply remove the seeds from your squash and try and remove the stringy goo, just like you would a pumpkin. Be sure to rinse and dry your seeds, then bake them on an oiled baking sheet at 300 degrees for 10 minutes.
From there, you can spice them up anyway you like. Add brown sugar and spice for something sweet or keep it simple with just a little flake salt. Add them to salads, baked goods, and beyond. Think (outside) inside the (box) squash!
