Description

Next time you roast any type of winter squash like butternut, spaghetti, or acorn, save the seeds instead of tossing them, to make a crispy snack or salad topper.

Ingredients

• aluminum foil
• 1 cup butternut squash seeds or other hard squash seeds
• olive oil
• chili powder to taste
• sea salt to taste

Instructions

1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. Clean pumpkin seeds so there are no strings or pulp attached to them. Pat dry or let air dry in a strainer.
3. Spread seeds in a single layer on the prepared baking sheet. Drizzle seeds lightly with olive oil and stir to coat evenly. Sprinkle lightly with chili powder and sea salt.
4. Bake, stirring every 5 minutes, until just slightly golden, about 15 minutes. Remove from oven and allow to cool.