Roasted Pumpkin/Butternut Squash Seeds
Roasting butternut squash seeds are an easy snack to enjoy!
Equipment
- lined baking sheet
Ingredients
- seeds from butternut squash (about 1/2 cup)
- dash of salt & cumin
Instructions
- Scoop seeds from squash. Separate orange guts from the raw seeds, as best as you can. Set oven to 425º F. Place raw seeds on a lined baking sheet and sprinkle with a dash of salt and cumin. Bake for 5-7 minutes, or until dry and baked. The seeds should be crunchy. Let the seeds cool. Carefully remove the cooled seeds with a wooden spoon into a bowl, and enjoy!*Caution: Butternut squash will be hot when removed from the oven.
Nutrition
Calories: 89kcal | Carbohydrates: 2g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 1mg | Potassium: 129mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 3IU | Vitamin C: 0.3mg | Calcium: 7mg | Iron: 1mg
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
