Pumpkins aren’t the only squash varietals to yield tasty seeds for roasting! Next time you prepare butternut or acorn squash, save the seeds and have yourself a nutritious little snack.
Original recipe makes 1 cup
1 cup winter squash seeds, rinsed clean and patted dry
1 tablespoon butter, melted
1 tablespoon cayenne pepper sauce (such as Frank’s® RedHot®)
- Preheat oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper or aluminum foil.
- Stir seeds, butter, and cayenne pepper sauce together in a bowl to coat the seeds completely; spread onto prepared baking sheet.
- Roast seeds to desired crispness, 30 to 45 minutes; cool completely on baking sheet before serving.
Calories: 212 kcal
Carbohydrates: 6.2 g
Cholesterol: 8 mg
Fat: 18.7 g
Fiber: 1.4 g
Protein: 8.5 g
Sodium: 119 mg