| 1 | 20 | 427 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 15 min | 1 |
| 1 small squash | Butternut squash (seeds) |
1. Preheat the oven to 250F-300F with the rack in the middle
2. Scoop the seeds our of the squash and remove as much of the stringy orange pulp as you can. Rinse the seeds
3. Lay the seeds out on a plate or baking sheet to dry overnight. If you want to use the right away pat them dry with a kitchen towel.
4. Spread the seeds out on a baking sheet and put it in the oven and roast for 10-15 minutes until crispy
** Keep your eyes on deck because these can burn quickly!
Squash Seeds
are an excellent source of fiber and protein!
| Vegetables | 12.1 |
