How to Make Roasted Butternut Squash Seeds - A Step-by-Step Guide

As the season changes and the air begins to chill, the sweet and nutty flavors of roasted butternut squash become a staple in autumn and winter cuisine. But what many people overlook is the delicious and nutritious potential of the squash's seeds. These little gems are often discarded, but they are actually a delicious and healthy snack that shouldn't go to waste.

Roasted butternut squash seeds are not only a tasty treat, but they are also packed with nutrients. They are high in prote...

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Ingredients

  • aluminum foil
  • 1 cup butternut squash seeds or other hard squash seeds
  • olive oil
  • chili powder to taste
  • sea salt to taste

Information

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Servings: 4
  • Yield: 4 servings

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Clean pumpkin seeds so there are no strings or pulp attached to them. Pat dry or let air dry in a strainer.
  • 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.
  • Bake, stirring every 5 minutes, until just slightly golden, about 15 minutes. Remove from oven and allow to cool.
  • Nutrition

    217 cal.

    • Total Fat: 19g
    • Saturated Fat: 4g
    • Sodium: 89mg
    • Total Carbohydrate: 6g
    • Dietary Fiber: 1g
    • Total Sugars: 0g
    • Protein: 9g
    • Vitamin C: 1mg
    • Calcium: 16mg
    • Iron: 6mg
    • Potassium: 284mg