Butternut squash is such a versatile ingredient for all kinds of dishes. But there's no need to throw away the rinds. Cover with water and simmer for 45 minutes to make stock.
Don't waste the seeds either, you can roast them just like pumpkin seeds. Rinse them off in a colander making sure there is no squash flesh left on them. Spread them out on a cloth or paper towel and leave them to dry. When they are completely dry, put them in a bowl and sprinkle with seasoning of your choice and melted butter or an oil of your choice if you are a vegan. Toss until they are all covered. Then spread on a baking tray and bake in an oven at 275F/135C until golden brown (15 to 20 minutes).
As well as plain salt, you can use garlic salt or onion salt. Black pepper, cumin, paprika, chilli flakes or cayenne also go well with the seeds. You can also add dried herbs. Experiment until you get the mix you like.
The eco-friendly life. You don’t have to be perfect but if everyone did what they could, what a different world it would be.
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