Try Something New: Roasted Butternut Squash Seeds

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by Renae Chiovaro on January 9, 2013

We tried something new over the weekend and it came out great! I made butternut squash ravioli’s and realized the butternut squash seeds were similar to pumpkin seeds. I roasted the butternut squash seeds intending to use them on salads. However, they were devoured that afternoon by my boys and the neighbor girl! They were really good!

Roasted Butternut Squash Seeds

Author: Renae

Recipe type: Snack

Ingredients

Seeds from Butternut Squash
½ Tablespoon Olive Oil
Sea Salt

Instructions

Preheat oven to 350 degrees.
Rinse the butternut squash seeds well removing all pulp and strings. Pat dry with a towel.
Place the seeds in a bowl and mix with the olive oil.
Place on baking sheet and spread evenly. Sprinkle with sea salt.
Bake for 15 minutes or until they just start to brown.

Notes

* Don't cook the seeds too long. If they are overcooked they will start to pop and fly off the baking pan. I took mine out just as they started to pop. * Add different seasonings for more flavor.

I am pretty sure you can roast any of the winter squash seeds and have good results. The butternut squash seeds are smaller than pumpkin seeds and we actually liked them better!

Make sure you check out my other easy recipes!

This recipe may be linked at I Should Be Mopping the Floor, Two Maids Milking, The Saturday Evening Pot, Permanent Posies, 33 Shades of Green, Blackberry Vine , Polka Dots on Parade, Southern Lovely, Crystal & Comp, Tatertots & Jello

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Renae Chiovaro

Renae is a married working mom of two handsome boys. She works as a registered dental hygienist by day and blogs here at How to Have it All by night. She enjoys cooking from scratch, working in her vegetable garden and functional training.