Print: 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.

Prep

11 min

Cook

53 min

Servings

Difficulty

Medium

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 per serving

Printed from PantryLink · https://pantrylink.app/recipes/roasted-butternut-squash-seeds