I wish I had thought if this before. We always save some squash seeds every year to plant. Then we compost the rest, and some squash comes up in the compost. This year I decided to try Butternut Squash Sprouts. They are so easy to start and delicious cooked or raw. Actually, you could sprout any seeds that you remove from fresh vegetables. Add them to salads, stir fries, sandwiches, omelets, or soups. It’s a great way to get nutrient dense, delicious, free veggies.
Recently, I’ve started using a terracotta dish, covered with an glass cheese dome, and set the whole thing on some type of wire rack for ventilation. I placed the seeds in a single layer in the terracotta dish, place the dish on a wire rack, and spray seeds well with water. Then cover with the glass dome. Lightly cover the dome with a washcloth or dishcloth, to keep the seeds in the dark for several days. Spray with water, once or twice a day, depending on how moist they stay. The fuzzy looking threads that form first are the roots. A day or so after the roots form, the sprouts start to come up. If you keep them in the dark, they will remain a light color. I like for a couple green leaves to form. I remove the hard outer cover of the seed that clings to the leaves, as the sprouts come up.
