Roasted Butternut Squash Seeds
Don't throw away those seeds from your butternut squash. Make this healthy snack.
- ¼ cup butternut squash seeds rinsed and patted dry
- ½ teaspoon extra-virgin olive oil
- Pinch of salt
- 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.
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