Chili Roasted Squash Seeds

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This recipe is a follow-up to my recently posted Acorn Squash Bowl recipe. In that recipe  acorn squash is the star, but I simply couldn’t just pitch all those seeds that are scraped out of the squash after slicing it in half. So this recipe will show you exactly what to do with those seeds!

This recipe can be used for pumpkin seeds, spaghetti squash seeds, and butternut squash seeds as well. And while this recipe is a more savory flavor, you can certainly adjust the seasonings to meet your preferred tastes.

Ingredientsimg_3023

  • Seeds from 1 acorn squash, cleaned
  • 1 tsp olive oil
  • Dash chili powder, salt, and pepper

Directions

  1. Preheat oven to 400°F
  2. Rinse seeds, however you don’t have to remove 100% of the strings
  3. Pat seeds dry with a towel/paper towel
  4. In a small mixing bowl, combine seeds, oil, and seasonings and mix to coat
  5. Spread seeds out on a baking sheet and bake for 10 minutes or until beginning to turn a golden brown

Swap the pepper and chili powder for a little cinnamon and cane sugar to satisfy a sweet tooth. One acorn squash makes about 1/4 cup of seeds. 

 

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