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Roasted Butternut Squash Seeds

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"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."
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Ingredients

25 m servings 217
Original recipe yields 4 servings

Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  2. Clean pumpkin seeds so there are no strings or pulp attached to them. Pat dry or let air dry in a strainer.
  3. 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.
  4. Bake, stirring every 5 minutes, until just slightly golden, about 15 minutes. Remove from oven and allow to cool.

Nutrition Facts


Per Serving: 217 calories; 19.2 6.3 8.5 0 89 Full nutrition

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