Roasted Winter Squash Seeds
Roasted Winter Squash Seeds deliver a toasty crunch with a light saltiness that highlights their naturally nutty flavor. Made from butternut or acorn squash seeds, they’re a satisfying way to turn kitchen scraps into a nutritious, grab-and-go snack, perfect for game day grazing or topping soups and salads.
- Prep10 mins
- Cook15 mins
- Serves4
- DifficultyEasy
- 1
Gather all ingredients. Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper or aluminum foil.
- 2
After taking the seeds out of the squash, rinse them with water and remove any strings and squash bits. Pat the seeds dry and put them in a small bowl; stir in olive oil and salt until they are evenly coated.
- 3
Spread the seeds in a single layer on the prepared baking sheet.
- 4
Bake in the preheated oven for 15 minutes, or until the seeds begin to pop. Remove from the oven; let them cool on the baking sheet before serving.
- Calories 245.97 kcal Moderate
- Protein 13.12 g Good Source
- Carbs 4.44 g Moderate
- Total Fat 19.19 g High
- Saturated Fat 4.1 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 9.53 mg Low Source
- Fiber 2.96 g Moderate
- Sugar 0.02 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 11.11 mg Low Source
- Iron 4.38 mg Good Source
- Potassium 300.4 mg Low Source
- Vitamin A 0.65 mcg_rae Low Source
- Vitamin C 0.0 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
No known allergens listed for this recipe. Always double-check ingredients for your needs.