Go Back
–+ servings
roasted butternut squash seeds in a glass cup.
Print

Roasted Butternut Squash Seeds

My Roasted Butternut Squash Seeds are simple, easy and make a delicious snack! Save the seeds from your butternut squash this year and roast them for a healthy, crunchy snack.
Course Snack
Cuisine American
Keyword roasted butternut squash seeds, roasted squash seeds
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 Servings
Calories 54kcal
Author Maria Doss

Ingredients

  • ¼ cup butternut squash seeds (from 1 butternut squash)
  • ½ teaspoon olive oil
  • ⅛ teaspoon salt or to taste
  • ¼ teaspoon coarsely ground black pepper or to taste
  • 1 pinch cayenne pepper add more if you like it spicy

Instructions

  • Preheat the oven to 325°F.
  • Prep seeds. Remove any stringy fibers from the seeds and rinse them once or twice until clean. Then, pat them dry thoroughly with a kitchen towel or paper towels.
  • Season. Place the seeds on a small baking sheet, add all the remaining ingredients, and toss well until everything is evenly coated. Spread in an even layer.
  • Bake. Roast, stirring halfway through, until the seeds are lightly browned, 14 to 17 minutes. Let cool on the baking sheet before storing.

Video

Nutrition

Serving: 1 Serving | Calories: 54kcal | Carbohydrates: 1g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 146mg | Potassium: 66mg | Fiber: 0.5g | Sugar: 0.1g | Vitamin A: 22IU | Vitamin C: 0.2mg | Calcium: 4mg | Iron: 1mg