A cross between sunflower seeds and pumpkin seeds, butternut squash seeds are a great seed to snack on once roasted. Since your making all the effort to cut apart a butternut squash, you might as well use every part of it!
This recipe uses a combination of powdered garlic and salt, but any spice combination savory or even sweet works great.
Prep Time10 minsCook Time15 minsTotal Time25 mins
INGREDIENTS
Butternut squash seeds, rinsed and any butternut squash membrane removed
Oil
Spices; powdered garlic, saltOptional combinations; cayenne pepper+salt, brown sugar+salt, chili powder+onion powder+salt
DIRECTIONS
1Heat oven to 400. This high heat allows for optimal roasting, but the seeds can quickly get burned, so keep a watchful eye on them.
2Drizzle oil over seeds. Spread seeds over a cookie sheet and place in the preheated oven.
3Roast seeds, stirring once or twice, for about 7-10 minutes. Seeds will dry out, and turn golden in color.
Toward the end of roasting, sprinkle spice combination over seeds and roast for a minute more.
4Can be eaten as a snack, or used as a salad topping, or even to add crunch to your morning bagel and cream cheese.
Enjoy!
Ingredients
Butternut squash seeds, rinsed and any butternut squash membrane removed
Oil
Spices; powdered garlic, saltOptional combinations; cayenne pepper+salt, brown sugar+salt, chili powder+onion powder+salt
Directions
1Heat oven to 400. This high heat allows for optimal roasting, but the seeds can quickly get burned, so keep a watchful eye on them.
2Drizzle oil over seeds. Spread seeds over a cookie sheet and place in the preheated oven.
3Roast seeds, stirring once or twice, for about 7-10 minutes. Seeds will dry out, and turn golden in color.
Toward the end of roasting, sprinkle spice combination over seeds and roast for a minute more.
4Can be eaten as a snack, or used as a salad topping, or even to add crunch to your morning bagel and cream cheese.
Enjoy!
Roasted Butternut Squash Seeds
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