Don't throw away the seeds, they're delicious!
If you're making any winter squash dishes, don't throw out the seeds!
It’s not just pumpkin seeds. Spaghetti, acorn and butternut squash seeds roast up really nicely and make the perfect crunchy add-on for soups, salads and grain bowls.
You can find lots of recipes for roasted squash seeds, but my favorite method is:
Scoop the seeds from the squash.
Rinse, clean and drain the seeds. Pull out any squash gut strains that may be left behind.
Boil the seeds for 5-10 minutes.
Pat dry on a paper towel.
Toss with cooking oil or spray with olive oil. Season with salt and pepper or cinnamon.
Roast at 300° for 15-20 minutes.
Cool and eat. Store in an airtight container.