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1
Preheat your oven to 350 degrees F.
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2
Line a baking sheet with parchment paper if you have it.
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3
I love using Reynolds parchment paper as it prevents a lot less cleanup when I am finished baking anything.
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4
Using a large, sharp knife, lay the squash on its side and carefully remove both ends of the squash.
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5
This allows a sturdier base when slicing in half.
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6
Next, stand the squash upright.
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7
Place your knife in the middle of the squash and move it down the squash, slicing it in half.
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8
Now the seeds are exposed.
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9
The first thing you will notice is that you do not have as nearly enough seeds as a pumpkin yields, but dont worry, these will make a phenomenal snack.
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10
Remove the seeds and place them in a bowl.
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11
Set the squash to the side for another use.
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12
Remove the flesh from the seeds, then rinse with cold water.
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13
Pat the seeds dry.
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14
Add the melted butter and salt to the seeds, and give a good mix.
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15
Add these to the baking sheet and place in the preheated oven for nearly 20 minutes, or until crunchy.
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16
Take a look at these about 10 minutes into cooking, giving them a mix along the way.
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17
The end result is, well, in my opinion, a much better seed than the traditional pumpkin.
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18
They are smaller and have a bit of color from the orange interior.
