Description
Pumpkins aren’t the only squash that yield tasty seeds for roasting! Next time you prepare butternut or acorn squash save the seeds and have yourself a nutritious little snack.
Ingredients
- 1 cup
- seeds
- 1 tablespoon olive oil
- ½ teaspoon salt, or to taste
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 4