Roasted Butternut Squash Seeds recipe

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Ingredients

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

Nutrition Info

217.3 calories
carbohydrate: 6.3 g
cholesterol: : -
fat: 19.2 g
fiber: 1.4 g
protein: 8.5 g
saturatedFat: 3.5 g
servingSize: -
sodium: 88.8 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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.

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