Pumpkins aren’t the only fall squash with delicious seeds to roast: Butternut, Red Kuri Kabocha and many others have seeds worthy of crisping up in a hot oven.
1 squash of your choice
1 tablespoon vegetable oil
Sea salt and fresh ground pepper
1. Preheat oven to 400°. Cut squash in half and scoop out seeds, using your fingers to separate the seeds from the stringy flesh. Put seeds in a large bowl.
2. Cover seeds with cool water and and swish around. Pull off any bits of squash still clinging to the seeds. Drain squash seeds and shake off any excess water. Spread on a clean kitchen towel or paper towels and dry thoroughly.
3. Put seeds in a bowl and toss with vegetable oil. Sprinkle with salt and pepper and toss to coat thoroughly.
4. 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.