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This easy roasted butternut squash seeds recipe creates a savory crunchy snack or topping for fall and winter salads and soups. You'll never throw the seeds away again after you taste these!

Easy Roasted Butternut Squash Seeds (Savory Squash Seeds) Recipe

This easy roasted butternut squash seeds recipe creates a savory crunchy snack or topping for fall and winter salads and soups. You'll never throw the seeds away again after you taste these!
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Snack
Cuisine: American
Keyword: roasted butternut squash seeds, roasted squash seeds recipe, savory butternut squash seeds
Servings: 1 /2 cup or so
Calories: 55kcal
Author: Jenna Fletcher

Ingredients

  • the seeds from 1 butternut squash roughly half a cup or so
  • 1 tablespoon of olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • salt and pepper to taste

Instructions

  • Remove the squash seeds from the butternut squash's cavity. Separate them from the stringy bits of squash.
  • When you've removed all the seeds from the squash, put them in a colander and rinse them well.
  • Pat them dry.
  • Put the cleaned and dried seeds into a bowl.
  • Drizzle on the olive oil and toss the seeds to coat them.
  • Then add the spices and give the seeds a toss to evenly coat them.
  • Spread the seeds out evenly on a cookie sheet lined with foil and sprayed with nonstick spray.
  • Bake them at 325 for 20 to 25 minutes or until the squash seeds are golden brown around the edges.

Notes

See post for notes

Nutrition

Serving: 1g | Calories: 55kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 96mg | Fiber: 2g | Sugar: 1g
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