GLUTEN-FREE | DAIRY-FREE | VEGAN
The thing that we hate about cooking butternut squash are those annoying seeds. They’re sticky and annoying and they go straight in the bin. Feel the same? Well not anymore with our roasted butternut squash seeds recipe!
We’ve discovered a new found love for butternut squash seeds – they’re not only deliciously nutty but are also a good source of protein, calcium, zinc and good fats. Plus they’re incredibly easy to make, ensure you don’t waste your butternut squash and are ready in no time at all.
- 1 cup of butternut squash seeds
- 1 tsp olive oil or coconut oil
- Salt & pepper to season
- Pre-heat the oven to 150’C and line a baking tray with aluminium foil or baking paper.
- Put the seeds into a sieve and wash them with water to remove any remains of the flesh. They’ll feel a bit sticky and slimy – try and get as much of that off as you can.
- With the seeds still in the sieve, shake off the excess water and hold it over your baking tray. Pour the oil over the seeds. As you’ve got the sieve held over the baking tray, it doesn’t matter if the oil spills through.
- Once the seeds are coated, spread them out evenly on the baking tray.
- Add salt and pepper if you wish. We left ours plain as we think it’s got enough flavour already.
- Cook in the oven for around 15 minutes until golden. You want these to be golden, not brown – that indicates its burnt.
- Leave to cool and serve as salad sprinkles or on their own as a healthy snack.
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