Saturday, October 6, 2012

Roasted Butternut Squash Seeds

I love love love roasted pumpkin seeds. But I just may like roasted butternut squash seeds a little bit better. Eric says they taste like popcorn. And they do have a buttery flavor to them. They're also a bit nutty. The only bad thing about these squash seeds . . . a 2-pound squash only produces a handful of seeds.

butternut squash seeds, cleaned and dried
cooking spray
kosher salt

Heat the oven to 275 degrees.

Lightly spray a baking sheet with cooking spray. Scatter the seeds in a single layer on the baking sheet. Sprinkle with salt. Bake for 15 to 20 minutes or until the seeds are crisp. Store in an airtight container.



Also Check These Fall Recipes:  
Apple Rings
Mini Pies
Cheese Tortellini in a Pumpkin Sauce
Cinnamon-Sugar Pastry with Pumpkin Dip
Mini Pumpkin Pies
Baked Apple Chips
Pumpkin Chocolate Chip Brownies
Pumpkin Caramels!

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