I'm trying to be conscious about using and saving almost every part (if I can) of the fruit and vegetables I cook with, i.e. starting a plant from the top of a pineapple, saving egg whites or yolks, using bones for chicken stock... you get the point.
In the process of cooking my butternut squash soup (recipe here)last night, I started to toss the seeds. It dawned on me that these seeds were probably edible. Pumpkin seeds definitely are and they are in the same family as the squash right? I saved them and decided to give it a shot. Talk about addicting! Who knew roasted butternut squash seeds could be this good? Too bad they don't sell them in the market.
- Seeds from the butternut squash
- Olive oil
- Kosher salt
- Optional: Seasoning ( I used garlic salt)
PreHeat oven to 275 - 300 degrees.
Slice your butternut squash in half. Using a spoon, scoop out the center section and place your seeds in a strainer and rinse. If you leave a few squash strings on the seeds, its fine. Pat the seeds dry with a paper towel. Spread the seeds on a baking sheet and lightly drizzle with olive oil. Sprinkle the salt and seasonings of your choice on the seeds. Place the seeds in the oven and roast for 15 - 20 minutes. Cool and Eat.