Hey!
Here’s a cool thing.
Roasted butternut squash seeds.
Chillin’ on my windowsill next to my shamrock.
Or at least they used to be…
until Daniel discovered them.
Easy!
Dry them.
Toss them with olive oil and whatever seasoning you like.
I used salt and just a bit of brown sugar.
Cayenne would be AWESOME.
Whatever floats your boat.
Spread them on a cookie sheet and toast them in a 250 degree oven for maybe 20 minutes I’m not sure.
Until they get brownish and the sugar gets caramelized
Best snack ever.
Or throw them in a salad with some roasted butternut squash cubes.
And the last leftover bite from your butternut squash stuffing.
Are you sick of butternut squash yet?
But it’s so delicious!!
Don’t worry…I’ll move on.
I hope you had a lovely Monday.
Enjoy!
❤ Ellen
Ellen in the Kitchen 
Dear Ellen AKA Mother Nature,
Well, isn’t this delcious looking? I’m so glad I checked one last time before bed. Now I can dream of ALL possible iterations of butternut squash. Just a suggestion: Can you follow up with something about beans and corn? Then I can discuss you along with the woodland Indians. And you know how I like to discuss you. And food. And woodland Indians.
XO
Mama
you know how I feel about beans and corn. this could be arranged.
how about beans and pumpkin? in soup form? hint hint…check back 😉