Toasted Butternut Squash Seeds

Halloween has come and gone, and November has rolled in with a cold punch in these parts. The high today is only supposed to be in the high 40's! What is up with that? Just a few weeks ago we had high 60's - and now we're barely hitting 50.

As much as I dread the impending cold weather (ahem, snow flurries are in our forecast this week, what?!) Fall and winter do have their charms. Falling leaves, snow, pot roast, pumpkin pie, apples, gingerbread and squash!

The colder weather also typically means I start preparing more stick-to-your rib types of meals. I love making foods on a cold day that warm you from the inside out. I've managed to make some of these recipes a little lighter so I can enjoy the food of the season without all the guilt, though my snacking choices leave a lot to be desired. Cookies, gingerbread, and a myriad of other sweets typically replace my more sensible choices.

After prepping butternut squash for a few recipes, I decided it might be fun to try roasting the seeds, since they looked essentially like mini pumpkin seeds. These were savory, crunchy, and a handful provided a satisfying snack without all the backlash from my bathroom scale.
Roasted Butternut Squash Seeds
(Though would work with pumpkin seeds too!)

Ingredients
Old Bay
Tbsp Olive Oil
(The amounts are highly dependent on how many seeds you have, so just make your best judgement)

Directions
Preheat oven to 325.

Throroughly clean and squash or pupmkin "goop" from your seeds and lay them out on paper towels or a kitchen towel to dry.

Put the seeds in a half sheet pan, drizzle with about olive oil until lightly coated, but not swimming in oil. Sprinkle old bay evenly to coat (use as much or as little as you like). Stir in pan, spread out again, and place pan in the oven.

Roast for 20-30 minutes, stirring often, until slightly browned.