after making butternut squash soup tonight (more on that tomorrow), i scooped together the leftover seeds for a second tasty treat. like pumpkin seeds, squash seeds make a delicious snack.
tossed with a teaspoon of olive oil and some salt, i baked them at 250* for 20 minutes. they come out golden brown, light & crunchy, and a perfect combination of nutty/salty flavor. yum!