To celebrate the second day of Autumn, I roasted a butternut squash, my first of the season. Since I hate waste, I also roasted the seeds into crunchy, salty scrumptiousness. Here’s some imprecise instructions for you, for both:
1. Start by hacking the squash in half lengthwise with a sharp, heavy knife and scooping out the seeds. Place the squash halves face down in a baking pan with a litte water, and place it in a 375 degree oven. Don’t worry about being precise on the oven temp; if you’re baking something else at 425 or 350, that will work too.
2. While it bakes, clean the seeds of any squash pulp and put them in a small pan with a little vegetable oil (not olive, it burns). Make sure all the seeds are thoroughly coated, and place it in the oven with the squash.
3. Check the seeds after about 10 mins and give them a stir. They’ll probably need a little more time. You’ll know they’re done when they are crunchy and golden but not burned to a crisp. I didn’t time it, but I think it took about 20 minutes.
4. To check the squash for doneness, just stab it with a fork. If the fork goes in easily, it’s done. If not, give it more time. This could take anywhere from 30 minutes to an hour.
From there, you can do whatever you want with the squash! I made mine into soup, but you could also mash it and eat, or chop it and add it to all kinds of things, or even put it into a pumpkin pie or other baked goods.
The seeds should be drained on paper towels and salted and enjoyed. Sharing is optional.