It hadn’t crossed my mind that you could roast butternut squash seeds until the other day, when I was noticing how similar the guts of a pumpkin are to the squash. So I looked it up, and sure enough, that’s a thing!
Last night I made butternut squash soup, and as I was scooping out the guts, I put aside the seeds so that I could try my hand at roasting them.
First you need to cut your squash in half, like this:
Also, preheat your oven to 275 F.
Once your squash is cut in half, you’ll notice that the seeds separate from the guts easier than pumpkin seeds. Gather all the seeds in a bowl.
Once you have removed all the seeds from the squash, pour them into a colander and rinse them well.
Give the coladner a good shake to get the excess water out, then pour the seeds onto a paper towel. Make sure that the seeds are mostly dry.
When dry, place the seeds onto a cookie sheet. I drizzled mine with olive oil and sprinkled with salt and pepper.
Once the oven is preheated, cook the seeds for 15-20 minutes.
You can experiment with sweet and salty seasonings, this is just a basic recipe.