Oven Roasted Butternut Squash with Roasted Seeds

I love a good squash. Any squash will do. So when I sent my husband to the store for Spaghetti squash and he came back with Butternut squash, I couldn't complain... I just changed gears. My favorite quick veggie fix is to roast in the oven. Weather it is to put in a stew, a soup or just as a side, the taste is like no other. I hesitate to say "burnt," but it has a outdoorsy charbroiled taste that is just too yummy for words.

Begin by cutting off the top-woody stem and pealing the squash. If you have a compost bin this kind of stuff is great for that! It adds lots of nutrients to the compost.

Remove the seeds but DON'T throw them out. Put them in a colander and gently wash them, removing as much of the membrane as you can. Don't over think it. If it won't come loose, it won't come loose. When you put them in the oven to bake, the seed will either come apart from it or it will become crunchy and deteriorate on it's own when you start flipping them over in the pan. In a smaller iron skillet (I use a 6 - 8 inch skillet) add 1 TBS canola oil. Roll the pan to coat the bottom and add your seeds, turning them over once or twice to make sure they also are coated. Sprinkle a dash or two of salt on your seeds and set them aside for the moment.

Cut your squash into 1 1/2 - 2 inch square pieces and place in a large cast iron skillet. (I use a 18 inch skillet) Add 2 TBS canola oil, a dash or two of salt, a dash or two of cayenne pepper, 2 or 3 finely shopped garlic cloves and stir to coat. Making sure that all the salt and cayenne are mixed around. The cayenne pepper is to give it a little and I mean a little heat. If you get to generous with it, your squash will become HOT and you don't want this hot. In fact, your guests (or hubby) won't even know it is in there unless you rat on yourself. BUT they will know something is missing if you decide not to add it. (We took this to JOY FELLOWSHIP at church and they had no idea that cayenne pepper was in it.) There is something about the combination that is absolutely PERFECT!

Place your squash skillet on the top shelf of your pre-heated oven and your seed skillet on the lower. Baking for approximately 40 min at 400F, Stir your seeds often. Only flip your squash when it starts to brown. If you flip it a couple of times you should be okay. Don't stir your squash! Your seeds should finish just before your squash but watch them just the same. Ovens differ in heat and you don't want burn seeds. Booooo that is not good!

Seeds from one squash make enough to top your squash dish, a side salad and slip your hubby a small handful to keep him out of your hair. 

Just to recap: (for those of you that want a list and not a story)

• Pre-heat oven to 400F
• 1 Butternut squash, cut into 1 1/2 - 2 inch cubes
• seeds from the squash
• 3 TBS canola oil, divided
• 2 - 3 garlic cloves, finely chopped
• Salt, to taste
• Cayenne pepper, to taste
• 2 heavy skillets (one small, one large)

Enjoy!

Kerri Downey