It is squash season, and there are so many ways to enjoy them.
But what about the seeds?
Your are fixing the squash, so why overlook the seeds?
They are fabulous, and easier on your jaw than pumpkin seeds.
Scoop out the seeds and cluster on a foil lined baking sheet.
(stray ones will bake too fast, so grouping them together is better)
Sprinkle with salt.
Bake at whatever temp you have your oven at, flip seeds once to keep from sticking, and enjoy!
I made some earlier this week, but have no photo as I ate all of them before I thought of taking one.
The squash in Vanessa’s photo above are delicata (long) and dumpling versions, either work great for this.
You can snack on the seeds while you fix the rest of the meal.