Roasted butternut squash seeds are delicious. Next time you prepare butternut or acorn squash — save the seeds and have yourself a nutritious little snack!
Ingredients
- butternut squash seeds or other hard squash seeds: 1 cup
- olive oil: 1 Tbsp
- salt: 0.5 tsp (to taste)
Metric Conversion
Stages of cooking
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Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper or aluminum foil.
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After removing the seeds from the squash, rinse with water, and remove any strings and bits of squash. Pat seeds dry, and place in a small bowl; stir in olive oil and salt until evenly coated. Spread seeds in an even layer on the prepared baking sheet.
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Bake in the preheated oven for 15 minutes, or until seeds start to pop. Remove from the oven; cool on the baking sheet before serving.
