Saturday, December 5, 2015
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
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.