© Gentl & Hyers
Each year on Halloween, my husband and I carve a jack-o’-lantern and then roast the pumpkin seeds to snack on. So a few days ago, while I was cleaning out a butternut squash to make my daughter’s favorite soup, Curried Butternut Squash and Cauliflower Soup (pictured), I thought, Why couldn’t we roast the squash seeds as well? I cleaned the flesh off the seeds, then rinsed and dried them well. I tossed them with olive oil and salt, spread them on a baking sheet and roasted them for about 10 minutes in a 300-degree oven. (Take the seeds out when they start to pop and get golden, because they keep cooking after coming out of the oven.) The hulls are thinner than those of pumpkin seeds, and I think they’re more delicious as well, with a flavor a bit like popcorn.