Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
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  • 1 star values: 0

Pumpkins aren't the only squash varietals to yield tasty seeds for roasting! Next time you prepare butternut or acorn squash, save the seeds and have yourself a nutritious little snack.

Recipe Summary

cook:
30 mins
additional:
15 mins
total:
55 mins
prep:
10 mins
Servings:
4
Yield:
1 cup
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper or aluminum foil.

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  • Stir seeds, butter, and cayenne pepper sauce together in a bowl to coat the seeds completely; spread onto prepared baking sheet.

  • Roast seeds to desired crispness, 30 to 45 minutes; cool completely on baking sheet before serving.

Cook's Note:

You can also use olive oil if you don't want to use melted butter.

Nutrition Facts

213 calories; protein 8.5g; carbohydrates 6.2g; fat 18.7g; cholesterol 7.6mg; sodium 119mg. Full Nutrition
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