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.