Cinnamon Vanilla Roasted Butternut Squash Seeds Recipes
ROASTED BUTTERNUT SQUASH SEEDS
Cooking up some winter squash? Stop tossing out the seeds. Seeds from butternut, spaghetti, acorn, and other hard squashes can be roasted into a crispy snack or salad topper, just like pumpkin seeds. Season with chili powder, garlic powder, seasoned salt, or curry.
Provided by Alyssa Singer
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Clean pumpkin seeds so there are no strings or pulp attached to them. Pat dry or let air dry in a strainer.
- Spread seeds in a single layer on the prepared baking sheet. Drizzle seeds lightly with olive oil and stir to coat evenly. Sprinkle lightly with chili powder and sea salt.
- Bake, stirring every 5 minutes, until just slightly golden, about 15 minutes. Remove from oven and allow to cool.
Nutrition Facts : Calories 217.3 calories, Carbohydrate 6.3 g, Fat 19.2 g, Fiber 1.4 g, Protein 8.5 g, SaturatedFat 3.5 g, Sodium 88.8 mg, Sugar 0.4 g
CINNAMON-VANILLA ROASTED BUTTERNUT SQUASH SEEDS
When cooking butternut squash, don't throw out the seeds when you can roast them into these tasty treats. The warm aroma of cinnamon and vanilla fills our home while these roast. They are crispy and have just the right balance of flavors. This recipe calls for butternut squash seeds, but the seeds of any other winter squash could be substituted such as pumpkin, acorn, hubbard, etc. Do note, however, that larger seeds will take a bit longer to roast.
Provided by MarthaStewartWanabe
Categories < 60 Mins
Time 45m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 300°F.
- Remove seeds from squash and wash thoroughly to remove as much pulp as possible.
- Spread seeds onto a work surface covered with paper towels and allow to air-dry for 15-30 minutes.
- In a small bowl, whisk together melted butter, vanilla, cinnamon and sugar. Add seeds to mixture and toss until thoroughly coated.
- Onto a medium baking sheet, spread into a single layer.
- Roast for 40 minutes or until seeds are crisp and lightly browned.
- Remove from oven and allow to cool completely before stirring or storing in an air-tight container. The seeds should keep for one to two weeks.
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