Roasted Butternut Squash Seeds

Don't throw away your butternut squash seeds; roast them instead! Roasted butternut squash seeds make a great snack or salad topper. Enjoy them plain or jazzed up with one of the variations below.

Course Snack

Keyword Butternut Squash Seeds, Olive Oil, Salt

Cooking Method Oven

Prep Time 5

Cook Time 15

Cool Time 10

Total Time 30

Servings

Calories 9kcal

Author EatingWell.com

Equipment

Oven
Baking Sheet

Ingredients

¼ cup Butternut Squash Seeds Rinsed & patted dry
½ tsp Olive Oil
1 pinch Salt

Instructions

Preheat oven to 325°F.
Toss squash seeds, oil and salt together on a large rimmed baking sheet; spread in a single layer.
Roast, stirring halfway through, until the seeds start to pop and are lightly browned, 14 to 15 minutes.
Let cool on the baking sheet for 10 minutes.

Notes

Store roasted butternut squash seeds in an airtight container for up to three days.

Try one of these flavor variations:

Sweet & Spicy: Stir in 1/2 teaspoon light brown sugar, 1/4 teaspoon ground cinnamon and a pinch of cayenne pepper with the oil and salt. Proceed as directed.

Taco Seasoning: Stir in 1/4 teaspoon chili powder, 1/8 teaspoon ground cumin, 1/8 teaspoon dried oregano and 1/8 teaspoon garlic powder with the oil and salt. Proceed as directed.

Curry Seasoning: Stir in 1/2 teaspoon curry powder and 1/4 teaspoon ground coriander with the oil and salt. Proceed as directed.

Nutrition