Wordless Wednesday: Edible Seeds
I remember childhood autumns, when mother baked pumpkin seeds. And now I know that all squash seeds are edible. Butternut squash seeds are plumper than pumpkin seeds. Delicious with chili powder, salt and pepper, a little brown sugar, a pour of canola oil, baked at 350 for about 20 minutes. I eat them, and I am a child again, delighting in autumn's gifts.
Roasted Butternut Squash Seeds photo, by L.L. Barkat.