Saturday, December 5, 2015

#Pack-a-Snack #58

Roasted butternut squash seeds in a small container I had on hand.

I was making butternut squash soup, so I decided to roast the seeds while I was cooking the squash. They turned out really well! And because I'd otherwise throw them away, they were practically free. The only thing is that you don't get a whole lot of seeds out of a butternut squash--about enough for one snack.

Roasted Butternut Squash Seeds
Serves 1

Preheat oven to 400 degrees. Remove the seeds from a butternut squash (hopefully being used for some other purpose). Rinse and dry the seeds, discarding any smaller, softer seeds. Coat the dry seeds in olive oil (about 1 1/2 teaspoons will do it). Bake in a single layer on a baking sheet, stirring occasionally, until golden brown, about 10-15 minutes. Transfer to a plate. Season as desired (I used garlic salt, and it was excellent). Leave to cool if you plan to pack them before serving.

1 comment:

  1. I did that during Thanksgiving and it totally failed. Maybe my heat to time ratio was wrong. I will try it with a recipe. Also, I totally recommend Everyday Seasonings from TJ for this. There is mustard seed, coriander, garlic, pepper, etc., in it. Yum.

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