Cooking Squash Seeds

So...I just wrote about an easier way to cook winter squashes, and didn't mention one of the best parts! Remember how I talked about scooping out the seeds and stringy stuff? Don't throw that away! The seeds are wonderful sauteed in a little butter with a little salt. Just separate the seeds from the stringy stuff, then melt about a teaspoon of butter in a pan until it froths, dump in the squash seeds, and cook over fairly high heat, stirring frequently. When at least 1/3 of the seeds have a browned side, they are about done. Some folks like the seeds cooked to a crisp, and that is a personal preference...just don't burn them! Sprinkle with salt to taste, then serve hot or cool. Its a nice snack to munch on while you and your family are waiting for the squash and the rest of your dinner to finish cooking!

As for the stringy stuff...the goats and chickens love it!