'Tis the season for carving pumpkins with the kids, baking squash with dinner, and slippery seeds piled on the countertop.
Roasted seeds from pumpkins, butternut squash, and acorn squash make a tasty treat.
- Preheat oven to 300 degrees
- Rinse the seeds to remove the 'strings' and flesh
- Pat dry with paper towel
- Place in a bowl and lightly coat seeds with 2 teaspoons of melted butter, olive or coconut oil.
- Spread seeds out onto a cookie sheet in a single layer, season as you wish.
- Bake for 45 minutes, stirring occasionally
- Seasoning options: Salt, garlic powder, cayenne pepper, season salt, and black pepper.
Grow your own squash next growing season.
- Rinse seeds to remove the 'strings' and flesh
- Lay out seeds in a single layer on paper towel to dry for 4-7
days - Place seeds in an envelope, label type of seeds
- Store dried seeds in a cool, dry place
- Plant in the spring based on your zone.
