"jmcquown" > wrote in message
...
>
> Oh, and scoop
> the seeds and pulp out of the squash before roasting it.

And roast those seeds like pumpkin seeds--yummy! I just roasted a butternut
squash a week and a half ago. I cleaned the seeds the same way I clean
pumpkin seeds, salted them, and threw them onto the cookie sheet next to the
squash. After 30-45 minutes in the oven, they were done--crispy and
delicious! I think I prefer them to pumpkin seeds.

Mary