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
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
-
2
Clean pumpkin seeds so there are no strings or pulp attached to them. Pat dry or let air dry in a strainer.
-
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
Bake, stirring every 5 minutes, until just slightly golden, about 15 minutes. Remove from oven and allow to cool.
Nutrition Facts
Per serving
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