Pumpkins aren't the only winter squash with delicious seeds to roast. Butternut squash, kabocha squash, and many others have seeds worthy of crisping up in a hot oven (check out some squash varieties here). Some don't have that many, but they can all be roasted. It's an easy process and in my experience kids love to help scoop out and even wash the seeds (they also like to help eat them up!).
To roast squash seeds:
- Cut squash in half.
- Scoop seeds and "guts" from squash(s).
- Use your fingers to separate the seeds from the goopy flesh. Put seeds in a large bowl.
- Cover seeds with cool water and and swish around. Pull off any bits of squash still clinging to the seeds.
- Preheat oven to 400°F.
- Drain squash seeds and shake off any excess water. Spread on a clean kitchen towels or layer of paper towels and dry thoroughly.
- Put seeds in a bowl and toss with about 1 teaspoon vegetable oil. Sprinkle with salt, pepper, or seasoned salt, if you like, and toss to coat thoroughly.
- Spread seeds in a single layer on a baking sheet. Roast until golden and crispy, about 15 minutes. Let cool at least slightly and serve warm or at room temperature.
Roasted squash seeds keep well in an air-tight container for several days.