Roasted Squash Seeds
Next time you carve a pumpkin, or say… maybe make a Creamy Kabocha Squash Risotto or Butternut Squash Soup… save the seeds for roasting! They make a lovely quick and flavorful snack that you can eat by itself or use as a salad or soup topping.
Roasted Squash Seeds
Ingredients:
- 1 C raw squash seeds
- 1 T olive oil
- A pinch of salt and cayenne pepper
Directions:
Preheat oven to 325°F.
Rinse seeds under cold water and pick out the pulp and strings. Pat dry.
Toss the seeds in a bowl with olive oil, salt, and cayenne pepper. Spread evenly on a baking sheet.
Bake in the oven for 10-20 minutes or until browned, shaking the pan occasionally. I love to eat these crunchy little morsels whole as a snack on its own, or as a salad topping.
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[…] cut it into 1-inch cubes. You can reserve the seeds to roast separately for a delicious snack: Roasted Squash Seeds recipe […]
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[…] While that cooks, peel, slice and cube the squash. Save the seeds and roast them later! I used this tasty recipe. […]
food comas 
This. Was. Delicious. OMG. So doing this every time I make butternut squash!