Roasted Winter Squash Seeds

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.

Step: 1

Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper or aluminum foil.

Step: 2

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.

Step: 3

Bake for 15 minutes, or until seeds start to pop. Remove from oven and cool on the baking sheet before serving.

Per Serving: 217 calories; protein 8.5g; carbohydrates 6.1g; fat 19.2g; sodium 297mg.

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