Roasted butternut squash seeds are delicious. Next time you prepare butternut or acorn squash — save the seeds and have yourself a nutritious little snack!
Ingreadient
- 1 cup butternut squash seeds or other hard squash seeds
- 1 tablespoon olive oil
- ½ teaspoon salt, or to taste
Direction
- Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper or aluminum foil.
- 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.
- 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.
