Roasted Squash Seeds
When you're cooking winter squash, don't throw away the seeds. Make them into this easy snack instead! Crunchy and flavorful, they are a great addition to trail mix, salad, oatmeal, or eaten plain.
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Serves4 (1/4 cup each)
SWAP ScoreWhat's this?
Ingredients
- 1 cup winter squash seeds
- 1 tablespoon olive oil
- 1/2 teaspoon salt
Directions
- Preheat the oven to 375°F.
- In a colander, rinse the seeds until the squash is removed and they are no longer slippery.
- Place a paper towel, and pour the seeds onto it. Wrap the towel around the seeds and dry them. (Some will stick to the towel, just pick them off.)
- Put seeds on a cookie sheet and add olive oil and salt. Stir to cover the seeds entirely.
- Bake for 20 minutes, stirring halfway. When seeds begin to brown, remove from the oven and let them cool completely.
- Store in an air tight container at room temperature for up to two weeks.
Recipe Tips
Want to spice it up? Stir in these flavors when adding the oil:
Sweet & Spice: 1/2 teaspoon light brown sugar + 1/4 teaspoon cinnamon + pinch of cayenne pepper
Curry: 1/2 teaspoon curry powder + 1/2 teaspoon ground coriander
Herby: 1/2 teaspoon dried thyme + 1/2 teaspoon dried sage + 1/4 teaspoon dried crushed rosemary
Nutrition Facts
Roasted Squash Seeds
Amount Per Serving (1/2 cup eachg)
Calories 49
Calories from Fat 36
% Daily Value*
Total Fat 4g
6%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 265mg
11%
Potassium 124mg
4%
Total Carbohydrates 5g
2%
Dietary Fiber 1g
4%
Sugars 2g
Protein 0g
0%
Vitamin A
54%
Vitamin C
8%
Vitamin D0%
Calcium
1%
Iron
1%
* Percent Daily Values are based on a 2000 calorie diet.
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