After you’ve used a butternut squash or pumpkin, don’t throw out the seeds! They make an easy, sweet snack or garnish.
Squash seeds or Pumpkin seeds or Both
Salt & Pepper
When you’ve gutted a squash, separate all the seeds from the goopy, stringy innards. This can be quite a feat, but if you have a few lil pieces of the vegetable when you’re done, it’s not the worst thing in the world. Wash the seeds in a strainer and let sit out to dry or pat dry them.
Pre-heat the oven to 275°F.
Lay them all out in a pan and evenly coat them with olive oil, spreading them across a baking sheet. Season them with all the above spices until everything is thickly coated. Don’t be shy. I did not measure, but here’s some advice.
Use twice as much sugar than salt, if you want them sweeter. Vice versa if you want them savory.
Use half as much nutmeg as cinnamon.
Paprika and chili powder are to your spiciness tolerance, and you certainly don’t need both! But they mix great with the cinnamon.
Spread it all out on a baking sheet and roast on the top shelf for 15-ish minutes, toss them, and roast another 15 minutes, or until CRUNCHY.
Squash seeds are a little tougher than pumpkin seeds, so they’ll cook a little unevenly, so if you have the diligence (or two ovens) roast them separately. I, however, am lazy.
Hey! These are great on soup! Try it out.