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<\/a><\/p>\nWhile preparing the buttercup squash for dinner, I saved its seeds.\u00a0They\u2019re similar to pumpkin seeds. I left them out to dry on my kitchen counter for a couple of days and rubbed them clean to expose their white shells. You can also rinse the seeds first and then dry them. They can be eaten raw or toasted to add protein, iron, potassium, and phosphorus to your diet.\u00a0 Remember, it\u2019s best to eat seeds sparingly because they are high in total fat and calories.\u00a0\u00a0\u00a0<\/p>\n
To toast seeds<\/strong> without turning on the oven, place seeds in a single layer in a heavy, ungreased skillet. Then, toast over medium heat for about 5 minutes, shaking the pan and stirring them until they are lightly brown. The seeds are almost ready when you hear them start to \u201csnap, crackle, and pop\u201d.\u00a0 Transfer them immediately to a dish to cool before eating.\u00a0 \u00a0\u00a0\u00a0<\/p>\n