When you’re eating a lot of squash, you end up with a lot of seeds, which like pumpkin seeds, make a wonderful snack when toasted. The general rule of thumb is that if the squash is edible so are its seeds. Thus far I’ve found this to be true for butternut squash, spaghetti squash, acorn squash (which have a surprising amount of seeds), and pie pumpkin seeds are definitely edible and completely delicious.  They also keep for awhile.

The prep is incredible simple. Just rinse the seeds, lay them out on paper towels and let them dry for a couple hours. Preheat the oven to 350F. Toss the seeds in olive oil, salt and pepper, spread on a rimmed baking sheet and bake for 20 minutes or until browned. Let cool a tad and serve.