Next time you bake a winter squash, when you scrape out the seeds, save them! Just pick out all the goop, wash the seeds well and let them dry a couple of days on some plain newspaper. Then peel the dried squash seeds off the paper and you are ready to cook. You can have a great snack out of these free seeds. I used butternut squash but I am guessing any winter squash will work.
I heated a frying pan with a bit of light olive oil and dumped the dry seeds in. Stir them often and slip with a turner so they get evenly browned. Once they reach the shade of light brown that appeals to you pour them onto a couple of paper towels and immediately sprinkle with sea salt. Let them cool a few minutes so you don’t burn your tongue and ta da: a crunchy satisfying snack that is naturally gluten free and healthy! They taste different from the commercial pumpkin seeds, better in my opinion. They don't last long either - everyone will munch them down. Enjoy them all fall and winter.
So, anytime you cut up a squash to bake; save those tasty seeds. They are naturally low in caleries and good for you. Plus they are crispy which satisfies my need for the crunch factor!