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.
Heat oven to 400. This high heat allows for optimal roasting, but the seeds can quickly get burned, so keep a watchful eye on them.
Drizzle oil over seeds. Spread seeds over a cookie sheet and place in the preheated oven.
Roast 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.
Can be eaten as a snack, or used as a salad topping, or even to add crunch to your morning bagel and cream cheese.
Enjoy!
0 servings