Butternut Squash Soup with Coconut Milk and Ginger
Don't throw out those squash seeds! To make the crispiest butternut squash or pumpkin seeds, preheat oven to 400 degrees. Bring a small pot of water to a boil. Add seeds to a bowl of warm water and separate seeds from squash pulp; drain. Boil 10 minutes. Drain well and pat dry. Brush a rimmed baking sheet with a thin layer of neutral-flavored oil. Spread seeds on sheet and season with salt and pepper. Bake, stirring once, until crisp and golden, 18 to 20 minutes.