Active Time:5 minsTotal Time:30 minsServings:2Jump to Nutrition Facts
Active Time:5 minsTotal Time:30 minsServings:2
Active Time:5 mins
Active Time:
5 mins
Total Time:30 mins
Total Time:
30 mins
Servings:2
Servings:
2
Jump to Nutrition Facts
Christine Ma
Cook Mode(Keep screen awake)Ingredients¼cupbutternut squash seeds, rinsed and patted dry½teaspoonextra-virgin olive oilPinch of salt
Cook Mode(Keep screen awake)
Ingredients
¼cupbutternut squash seeds, rinsed and patted dry
½teaspoonextra-virgin olive oil
Pinch of salt
Directions
Preheat oven to 325°F. Toss squash seeds, oil and salt together on a large rimmed baking sheet; spread in a single layer. Roast, stirring halfway through, until the seeds start to pop and are lightly browned, 14 to 15 minutes. Let cool on the baking sheet for 10 minutes.
Caitlin Bensel
Equipment
Large rimmed baking sheet
Frequently Asked QuestionsNutrition-wise, butternut squash seeds are about the same aspumpkin seeds(theUSDAeven lumps them into the same category). Butternut squash seeds offer plant-based protein, fiber,healthy fatsand antioxidants. Regularly eating them has been shown to reduce inflammation and protect against cancer and heart disease.Yes, they are! In fact, all squash seeds are edible and nutritious. You can roast butternut squash seeds,spaghetti squash seedsand acorn squash seeds the same way you would roast pumpkin seeds.To harvest seeds from butternut squash, scoop out the inside of the squash. Separate the seeds from the flesh as well as you can, then place the seeds in a bowl of water. Use your hands to swish the seeds around to loosen any remaining flesh or strings. The seeds will float, so you can remove them with a spoon or your fingers. Drain the seeds on a dry dish towel or a plate lined with paper towels; pat dry with paper towels. This recipe can be doubled or tripled depending on how many seeds you have.Sweet & Spicy:Stir in 1/2 teaspoon light brown sugar, 1/4 teaspoon ground cinnamon and a pinch of cayenne pepper with the oil and salt. Proceed as directed.Taco Seasoning:Stir in 1/4 teaspoon chili powder, 1/8 teaspoon ground cumin, 1/8 teaspoon dried oregano and 1/8 teaspoon garlic powder with the oil and salt. Proceed as directed.Curry Seasoning:Stir in 1/2 teaspoon curry powder and 1/4 teaspoon ground coriander with the oil and salt. Proceed as directed.Store roasted butternut squash seeds in an airtight container for up to 3 days.
Frequently Asked Questions
Nutrition-wise, butternut squash seeds are about the same aspumpkin seeds(theUSDAeven lumps them into the same category). Butternut squash seeds offer plant-based protein, fiber,healthy fatsand antioxidants. Regularly eating them has been shown to reduce inflammation and protect against cancer and heart disease.
Yes, they are! In fact, all squash seeds are edible and nutritious. You can roast butternut squash seeds,spaghetti squash seedsand acorn squash seeds the same way you would roast pumpkin seeds.
To harvest seeds from butternut squash, scoop out the inside of the squash. Separate the seeds from the flesh as well as you can, then place the seeds in a bowl of water. Use your hands to swish the seeds around to loosen any remaining flesh or strings. The seeds will float, so you can remove them with a spoon or your fingers. Drain the seeds on a dry dish towel or a plate lined with paper towels; pat dry with paper towels. This recipe can be doubled or tripled depending on how many seeds you have.
Sweet & Spicy:Stir in 1/2 teaspoon light brown sugar, 1/4 teaspoon ground cinnamon and a pinch of cayenne pepper with the oil and salt. Proceed as directed.Taco Seasoning:Stir in 1/4 teaspoon chili powder, 1/8 teaspoon ground cumin, 1/8 teaspoon dried oregano and 1/8 teaspoon garlic powder with the oil and salt. Proceed as directed.Curry Seasoning:Stir in 1/2 teaspoon curry powder and 1/4 teaspoon ground coriander with the oil and salt. Proceed as directed.
Sweet & Spicy:Stir in 1/2 teaspoon light brown sugar, 1/4 teaspoon ground cinnamon and a pinch of cayenne pepper with the oil and salt. Proceed as directed.
Taco Seasoning:Stir in 1/4 teaspoon chili powder, 1/8 teaspoon ground cumin, 1/8 teaspoon dried oregano and 1/8 teaspoon garlic powder with the oil and salt. Proceed as directed.
Curry Seasoning:Stir in 1/2 teaspoon curry powder and 1/4 teaspoon ground coriander with the oil and salt. Proceed as directed.
Store roasted butternut squash seeds in an airtight container for up to 3 days.
Originally appeared: EatingWell.com, July 2021
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Nutrition Facts(per serving)95Calories8gFat2gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
