Don’t waste any of your butternut squash, pumpkin, or winter squash. You can roast the seeds and serve them in the nuts bowl instead of stale peanuts.

Roasted Butternut Squash Seeds

 

Ingredients:

Seeds from one butternut squash
1 tablespoon olive oil
1/2 teaspoon salt

Directions:

Preheat oven to 350 degrees F.

Separate the seeds from the orange trapping strings. I do so by scooping all the goop into a bowl, filling it with water, and allowing the seeds to float to the top.

Sandwich the seeds between to paper towels to dry them.

Lay them out on a baking sheet, drizzle with olive oil, and sprinkle with salt. Make sure the seasoning is evenly distributed and the seeds are a single layer.

Bake the butternut squash seeds in three 10 minute intervals. Between each interval, shuffle the seeds around, then return to oven.

The butternut squash seeds are completely roasted when they are brown, crispy and crunchy.

Other videos on how to cook butternut squash:

OgleChris Roasted Butternut Squash seeds.wmv

Cookingguide Cooking Tips : How to Prepare Butternut Squash

Danispies Butternut Squash 101

About Southern Queen of Vegan Cuisine Project

Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Veganizing 328 butter-laden, pork-filled recipes in 328 days. This is a test . . . this is only a test of skill, imagination, and physical & mental fortitude.

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