I’ve been baking squash seeds and they’ve just started popping and flying all around the inside of the oven like Mexican jumping beans.
A lot of squash seeds don’t get crispy when you bake them. They taste like uncooked seeds no matter what. If somebody’s done a chart on which seeds are bakeable and which one will just jump into odd corners of the oven, I don’t even know how to Google that.
The other thing I’ve been doing with squash is boiling the skins for broth, then putting that broth in bread dough. Works especially well with my sourdough. Moist, as you’d expect, and adds vaguely to the flavor without overpowering anything. Nice tint to the dough too.