Toasted Butternut Squash Seeds
(3 votes, average: 5 out of 5) 
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I was prepping a butternut squash and couldn’t bare to toss the seeds. Especially after the experience of toasting the pumpkin seeds, I couldn’t help wonder if the butternut seeds would be any different or the same. I also wondered why we don’t already eat butternut squash seeds.
So I followed the Roasted Pumpkin Seeds recipe. I did the same cleaning steps, baking temperature, salted the heck out of them, but only baked them for 5 minutes.
Be warned, they POP! I think my temperature was a little high. I’m going to knock it back to 300º with this next batch.
To answer my own questions:
Is there any difference?
YES OH YES they ARE tastier than pumpkin seeds! Way better.
Why is it that we don’t eat them all the time already?
I’m guessing it’s because we don’t get that many to eat from one squash.
But you know what? From here on out, I’m taking the extra steps. It only takes a couple of minutes to heat up the oven and it only takes a minute to rinse them off and salt them down. AND, And it only takes 5 minutes to toast up this very delicious, overlooked snack!
We have been missing out folks! Well, I. I’ve been missing out.
Maybe you’ve known this all along and you were just keeping this secret to yourself.
Is that it? Is that how you like to play? Oh, I see how it is. ; )
Man O man! These were awesome. Not too sweet. Not too buttery. I've had my share of White Chocolate Macadamia ...
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I'm a big fan of the KISS principle...keep it simple stoopid! 
Comment by Jo on 7 November 2008:
These look yummy. I don’t think I’ve ever tried butternut squash seeds! Neato! I will try this myself sometime. Thanks
Comment by Judy on 7 November 2008:
Looks great Jill, I haven’t tried butternut squash seed! Can’t wait though!
Comment by Charles McKeever on 7 November 2008:
The flavor of these butternut squash seeds was much smoother than the toasted pumpkin seeds. The seeds are a lot smaller than the pumpkin seeds. These would be a good alternative to sunflower seeds.
Pingback by Simple Butternut Squash Breakfast Muffins On Simple Daily Recipes on 11 November 2008:
[...] two of oil in the pan to create a thin film. Cut the butternut squash in half, scoop out the seeds (save them for roasting, too), and place each half flesh-side down. Bake squash until VERY tender, 25 to 35 minutes. Allow to [...]
Comment by MissBlueSky on 18 December 2008:
I made these tonight. VERY easy, and they’re delicious. Thanks for the recipe!
Melissa
Comment by Jill on 19 December 2008:
Hi Melissa!
Did you think they had a better flavor than pumpkins seeds or am I off my rocker?