Cooking up some winter squash? Stop tossing out the seeds. Seeds from butternut, spaghetti, acorn, and other hard squashes can be roasted into a crispy snack or salad topper, just like pumpkin seeds. Season with chili powder, garlic powder, seasoned salt, or curry.
Ingredients
- aluminum foil:
- butternut squash seeds or other hard squash seeds: 1 cup
- olive oil:
- chili powder: (to taste)
- sea salt: (to taste)
Metric Conversion
Stages of cooking
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Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
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Clean pumpkin seeds so there are no strings or pulp attached to them. Pat dry or let air dry in a strainer.
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Spread seeds in a single layer on the prepared baking sheet. Drizzle seeds lightly with olive oil and stir to coat evenly. Sprinkle lightly with chili powder and sea salt.
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Bake, stirring every 5 minutes, until just slightly golden, about 15 minutes. Remove from oven and allow to cool.
