Rosemary Salt and Pepper Roasted Butternut Squash Seeds

Oh Boy ~ is that a mouthful to say..

But OH so worth it.

Remember how I said it would be in your best interest to keep the seeds from the butternut squash?  Well this is what you do with them :)

Unfortunately one squash does not yield a large portion of seeds, but enough to make a small batch with.

Rosemary Salt and Pepper Roasted Butternut Squash Seeds

This recipe is a short one

Once the seeds are rinsed, all squash flesh removed, and patted dry place them in a small bowl.  Add oil of choice, I used grape seed again, about a tbsp until covered.  Then add a sprinkling of salt and pepper and a healthy tbsp of rosemary (dried or fresh, whichever is on hand).

Place on a small baking sheet lined with foil or oil and bake on 300 for 10-15 mins.  Times will differ but seeds will brown on the outside, and will begin to pop when they are ready to come out.

Though I am sure when your house starts to smell like heaven you’ll know they are ready.

Bon Appétit!

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3 comments

  1. Pingback: Toasted Butternut Squash Seeds « Bona Fide Bites


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