Roasted Winter Squash Seeds

Pumpkins aren't the only squash that yield tasty seeds for roasting! Next time you prepare butternut or acorn squash save the seeds and have yourself a nutritious little snack.

Yield

1 cups

Ingredients

1 cup winter squash seeds
1 tablespoon olive oil
1/2 teaspoon salt, or to taste

Directions

Preheat the oven to 275°F (135°C). Line a baking sheet with parchment paper, aluminum foil or silicone baking mat.

After removing the seeds from the squash, rinse with water, and remove any strings and bits of squash. Pat dry, and place in a small bowl. Stir the olive oil and salt into the seeds until evenly coated. Spread out in an even layer on the prepared baking sheet.

Bake for 15 minutes, or until seeds start to pop. Remove from oven and cool on the baking sheet before serving.

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