Don't
Toss
The
Seeds
'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, 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.
by C.K. Kochis