Roasted Butternut Squash Seeds

Roasted Butternut Squash Seeds

Total Time
1h 4m
11m prep · 53m cook
Servings
4 people
Rating
Difficulty
Medium
27 views

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.

Ingredients

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

Instructions

  1. 1

    Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

  2. 2

    Clean pumpkin seeds so there are no strings or pulp attached to them. Pat dry or let air dry in a strainer.

  3. 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.

  4. 4

    Bake, stirring every 5 minutes, until just slightly golden, about 15 minutes. Remove from oven and allow to cool.

Rate this Recipe

/5 from

Be the first to rate!

Sign in to rate

Nutrition Facts

Per serving

🍳

Want to cook this?

Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.

Sign In to Save Recipe Create Free Account

Suggest an Edit

Help improve this recipe's categorization, image, or dietary info. Earn points and badges!

Suggest Changes in App

Prefer a printed copy? Use our print-friendly view with adjustable servings and font size.

Open Print View