Butternut Squash

[StephenLee]

We eat a lot of Butter nut Squash, both home grown and shop purchased.

I have always removed the seeds, cleaned them from the pulpy bits and dried them to use as seeds for next years crop. Inevitably, I have ended up with far more than I need so, being loath to throw them away, I have been racking my brains for a use for them.

Answer – Roast them for a tasty nutritious snack.

Put a couple of handfuls of seeds in a bowl and add a teaspoon of vegetable oil. Add salt if you wish (Medium pinch at most) and mix thoroughly to coat seeds evenly.

Spread out on a shallow baking tray and pop in the bottom of the oven with the Sunday roast. Keep and eye on them as the margin between perfect and pure charcoal is slight.

Once they have attained a light brown toasted colour, whip them out and pour onto kitchen paper to dry and cool. Delicious. Store in an airtight container and use within a week.

I carry it as a snack, add it to my usual trail mix for camping and hiking, chop it coarsely for a garnish for butter-nut squash soup and roll home made bread in it prior to baking for a nutty loaf.

Stephen

[Trojanhorse]

I have done the same with sun flower seeds!