Roasted Winter Squash seeds are packed with vitamins and minerals. They’re the perfect afternoon snack or as part of a trail mix. Save the seeds from your butternut or acorn squash.
Author:Norann Oleson
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:Makes 1 cup, Serves 4 1x
Category:Appetizers
Ingredients
Scale
1 cup winter squash seeds (butternut, acorn), rinsed with stringy fibers removed
1 tablespoon olive oil
1/2 teaspoon sea salt
Cumin, paprika, or chili powder, optional
Instructions
Thoroughly rinse squash seeds, taking care to remove any stringy fibers.
Pat seeds dry on a paper towel.
Heat oven to 300 degrees F.
Line a baking sheet with aluminum foil or parchment paper.
Put squash seeds into a mixing bowl. Coat the seeds with olive oil, salt, and optional spices of your choice.
Spread the seeds out on the baking sheet.
Put the baking sheet on the center rack of the oven and bake seeds for 15 to 20 minutes.
Remove baking sheet from oven when seeds are done and allow seeds to cool before serving.
