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.
Ingredients
- ¼ cup Butternut Squash Seeds Rinsed & patted dry
- ½ tsp Olive Oil
- 1 pinch Salt
Equipment
- Oven
- Baking Sheet
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.Nutrition
Nutrition Facts
Roasted Butternut Squash Seeds
Amount per Serving
Calories
9
Calories from Fat 9
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.1
g
1
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
1
g
Sodium
19
mg
1
%
Potassium
0.01
mg
0
%
Calcium
0.02
mg
0
%
Iron
0.01
mg
0
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Butternut Squash Seeds, Olive Oil, Salt