Why should pumpkins have all the fun? You can treat scooped-out butternut squash seeds the same way as pumpkin seeds. One medium squash will give you about 1/4 cup of seeds. Eat them in a couple handfuls or sprinkle on soup or over a salad.
Recipe courtesy of Food Network Kitchen
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Butternut Squash Pepitas
Total:
1 hr 35 min
Active:
10 min
Yield:
1/2 cup
Level:
Easy
Total:
1 hr 35 min
Active:
10 min
Yield:
1/2 cup
Level:
Easy

Ingredients

Directions

Bring a large pot of salted water to a boil. Add the seeds and boil for 10 minutes. Drain and dry on a paper-towel-lined baking sheet for 30 minutes to 1 hour.

Preheat the oven to 325 degrees F. 

Pat the seeds dry with a paper towel once more. Dump and scatter the seeds onto a baking sheet and toss with the oil, some salt and the seasoning if using. Arrange the seeds in a single layer. Bake, stirring every 5 minutes, until puffy and light golden brown, 15 to 17 minutes (you will also hear them pop in the oven). Let cool on the baking sheet. 

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