My husband is actually quite skilled in the kitchen and will often times come up with some tasty edibles the whole family loves. Fall seems to be his time to shine when it comes to cooking. It must be all the wonderful in season produce he has to work with. One of our family’s favorites that my hubby introduced us to is a butternut squash soup recipe that is scrumptious and incredibly easy to make. It also lends itself to yet another speciality of his, seasoned and roasted squash seeds. We have a countertop composter in which we put our organic waste but the squash and pumpkin seeds never make it there, instead my hubby cleans them, rinses them, and then soaks them in salt water over night. Next day he drains the water off and puts them out to dry on paper towels. Once he decides the seeds have reached the right measure of dryness he scatters them on a baking sheet and pops them in the oven. Needless to say they never last long, especially if the grandkids are around! Let’s just say it gives me all the more reason to pick out the biggest pumpkins I can find for Halloween every year!