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Fall is finally getting into full swing here and Iapos;m noticing more and more types of squash and pumkpins out at the farmers markets. While I am still working on some raw recipes to use them up(mostly pumkin or butternut for soups), I am even more curious what to do with the seeds.

I know pumkin seeds are edible and good, but does anyone have any experience with seeds from butternut or acorn squash? Do they taste similar, are they just as safe? Thoughts....?

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