Next time you roast any type of winter squash like butternut, spaghetti, or acorn, save the seeds instead of tossing them, to make a crispy snack or salad topper.
Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
217 Calories
Recipe Instructions
Step 1
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Step 2
Clean pumpkin seeds so there are no strings or pulp attached to them. Pat dry or let air dry in a strainer.
Step 3
Spread seeds in a single layer on the prepared baking sheet. Drizzle seeds lightly with olive oil and stir to coat evenly. Sprinkle lightly with chili powder and sea salt.
Step 4
Bake, stirring every 5 minutes, until just slightly golden, about 15 minutes. Remove from oven and allow to cool.
Ingredients
olive oil
sea salt to taste
chili powder to taste
aluminum foil
1 cup butternut squash seeds or other hard squash seeds
