Oftentimes when preparing squash, people will remove the seeds and immediately compost them. This, of course, is a great error as the seeds are themselves quite delicious when roasted for 15 minutes in a 275°f oven with a little bit of sea salt.
Chef and author Bryant Terry doesn't relegate squash seeds to the compost or trash. He roasts them with some seasoning and uses them in salads, soups, or on their own.
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