Roasted Butternut Squash Seeds

Cooking up some winter squash? Stop tossing out the seeds. Seeds from butternut, spaghetti, acorn, and other hard squashes can be roasted into a crispy snack or salad topper, just like pumpkin seeds. Season with chili powder, garlic powder, seasoned salt, or curry.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 217 Calories

Ingredients

• olive oil
• sea salt to taste
• chili powder to taste
• aluminum foil
• 1 cup butternut squash seeds or other hard squash seeds

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.