Roasted Squash Seeds <3 Olivia
Part of the butternut trilogy- make ravioli, soup, and the seeds all from one squash. These are just like roasted pumpkin seeds, but better. They are very good for you too! I love getting the most out of the food I use, so roasting the seeds is great. I really recommend taking the time to make all 3 recipes (ravioli, soup, and seeds)- you will make the most of the squash and have good food to eat for days. Butternut squash is VERY good for you- full or carotenoids like beta-carotene, fiber, antioxidants, folic acid, and it is low fat.
Roasted Squash Seeds:
– Seeds from 1 butternut squash (or more than 1 if you have)- pulp removed and cleaned
– 1 tsp. olive oil
– Dash of salt
Preheat your oven to ~300 degrees
1. Bring salted water to a boil in a small pot. Once boiling add in your seeds and boil for 10 minutes. This step ensures even cooking when in the oven.
2. Strain seeds and dry with a paper towel.
3. Lay out the dry seeds on a sheet of parchment or tin foil on a baking pan. Toss with olive oil and salt to taste. Place in the oven for about 15 minutes. You will hear the seeds popping. After 15 minutes, remove and enjoy as a healthy snack.