I’m a believer in using the secondary edible parts of vegetables. The tops of beets, seeds in squash, pea tendrils, carrot tops…the list goes on. Since starting my garden, I pay closer attention to what parts can get consumed, re-used or re-planted.
Secondary parts can be used in sautés’, smoothies and salads. If you don’t eat them, save them for stock. Sundays are stock making day. I take everything that’s on it’s way to being bad and throw it in a pot to make a stock.
Ingredients:
- Seeds from the butternut squash
- Olive oil
- Kosher salt
- Optional: Seasoning ( I used garlic salt)
Directions:
PreHeat oven to 300 degrees.
- Slice butternut squash in half.
- Scoop out the center and place seeds in a strainer to rinse. If a few squash strings are left on the seeds, its fine.
- Pat the seeds dry and spread on a baking sheet
- Lightly drizzle (or spray) with olive oil.
- Sprinkle salt and seasonings of choice on the seeds.
- Roast seeds in the oven for 15 – 20 minutes.
- Cool and Eat.
