Roasted Butternut Squash Seeds Recipe by Elyse Rose
 Roasted Butternut squash seeds Elyse Rose @elyserose USA I tried a roasted butternut squash soup but it was an epic fail, I saved the seeds & decided to roast them. I tried a roasted butternut squash soup but it was an epic fail, I saved the seeds & decided to roast them. Roasted Butternut squash seeds Share its first Cooksnap! Elyse Rose @elyserose USA I tried a roasted butternut squash soup but it was an epic fail, I saved the seeds & decided to roast them. I tried a roasted butternut squash soup but it was an epic fail, I saved the seeds & decided to roast them. Ingredients 1 large or 2 small butternut squash: seeds from 1/2 Tbs olive or avocado oil 1/2 tsp honey 1/4 tsp salt 1/4 tsp pepper 1 tsp Creole seasoning 1 large or 2 small butternut squash: seeds from 1/2 Tbs olive or avocado oil 1/2 tsp honey 1/4 tsp salt 1/4 tsp pepper 1 tsp Creole seasoning Cooking Instructions 1 Rinse your seeds with a strainer & remove any squash guts. Lay on a towel & pat dry. Preheat oven to 425. 2 Place dried seeds in a mixing bowl; add oil & honey and mix. Add seasonings and mix. 3 I was lazy and didn’t want to dirty up a baking dish, so I spread them on aluminum foil. Let bake 12-15 minutes (until done to your liking). Let cool for 10 minutes or so then place in an air tight container or a ziplock bag for up to a week. 1 Rinse your seeds with a strainer & remove any squash guts. Lay on a towel & pat dry. Preheat oven to 425. 1 Rinse your seeds with a strainer & remove any squash guts. Lay on a towel & pat dry. Preheat oven to 425. 2 Place dried seeds in a mixing bowl; add oil & honey and mix. Add seasonings and mix. 2 Place dried seeds in a mixing bowl; add oil & honey and mix. Add seasonings and mix. 3 I was lazy and didn’t want to dirty up a baking dish, so I spread them on aluminum foil. Let bake 12-15 minutes (until done to your liking). Let cool for 10 minutes or so then place in an air tight container or a ziplock bag for up to a week. 3 I was lazy and didn’t want to dirty up a baking dish, so I spread them on aluminum foil. Let bake 12-15 minutes (until done to your liking). Let cool for 10 minutes or so then place in an air tight container or a ziplock bag for up to a week. Irum Zaidi Home Cooking and others reacted its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Share your Cooksnap Learn more about Cooksnaps Elyse Rose @elyserose on October 29, 2024 11:19 USA I don't like to put measurements on seasoning..do as you feel. I try to have pictures every step of the way. Comments (4) Genna @genlato_ November 07, 2024 10:31 Ooh yum! I've made a lot of roasted pumpkin seeds, but hadn't thought to roast seeds from butternut. Great way to use the whole squash 😋 Sorry to hear about your soup though! What happened? 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