Roasted Winter Squash Seeds83 Reviews
- Prep: 10 min
- Cook: 15 min
- Ready In: 25 min
“Pumpkins aren't the only squash that yield tasty seeds for roasting! Next time you prepare butternut or acorn squash save the seeds and have yourself a nutritious little snack.” - by Blancheskid
Original recipe yields 1 cup
- Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper or aluminum foil.
- After removing the seeds from the squash, rinse with water, and remove any strings and bits of squash. Pat dry, and place in a small bowl. Stir the olive oil and salt into the seeds until evenly coated. Spread out in an even layer on the prepared baking sheet.
- Bake for 15 minutes, or until seeds start to pop. Remove from oven and cool on the baking sheet before serving.
Amount Per Serving (4 total)
- 216 cal
- 19.2 g
- 6.1 g
Based on a 2,000 calorie diet
Reviews (83)Rate This Recipe
"I have tons of spaghetti squash and decided to use the seeds in this recipe. They turned out great! Has a taste & smell of popcorn. Being type 2 diabetic, it is a great snack food. Could not be..." See morelieve how many vitamins and minerals this snack has. It has to be one of the most nutritional foods around!"
"I love roasted squash seeds! I have never used oil to roast mine, though. I simply stir the seeds every five minutes to prevent sticking...." See more"
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