Roasted Winter Squash Seeds
Pumpkins aren’t the only squash that yield tasty seeds for roasting! Next time you prepare a winter squash (e.g. butternut or acorn squash), save the seeds and have yourself a nutritious little snack.
1 cup winter squash seeds
1 Tbsp olive oil
½ tsp salt, or to taste
- Preheat the oven to 275° F. Line a baking sheet with parchment paper or aluminum foil.
- Rinse seeds with water, remove any strings and bits of squash. Pat dry, place in a small bowl. Stir in olive oil and salt into the seeds until evenly coated. Spread out in an even layer on the baking sheet.
- Bake for 15 minutes, or until seeds start to pop. Remove from oven and cool on baking sheet.