Since winter squash season has just begun I thought I'd tell you about roasting their seeds. I can't throw away the seeds! I think my method of making crispy seasoned winter squash seeds is unusual. Most recipes have you toss the seeds with oil or melted butter and season and bake on a cookie sheet, stirring occasionally. Rather than mess with a lot of loose seasonings, I prefer to simmer the flavor into the seeds. I'll even do the seeds of a squash I bake whole.
ROASTED SQUASH SEEDSMeasure the amount of seed from any winter squash, then in a saucepan, barely cover them with water.
Per cup of seeds use about
1 tsp of a seasoning salt
(like a premixed kind, or mix salt with granulated garlic and onion)
(Add some olive oil or butter to the pan)
Bring to a boil and let simmer, stirring occasionally till almost simmered dry.
Spread on a cookie sheet. Since the oven is/was probably on for baking the squash, put the tray in the oven. If the oven is on, occasionally stir them and check for crispiness. If the oven's been turned off, I'll often just leave the tray of seeds in the oven till the next morning.