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Pumpkins aren’t the only squash varietals to yield tasty seeds for roasting! Next time you prepare butternut or acorn squash, save the seeds and have yourself a nutritious little snack.
Ingredients
- 1 cup winter squash seeds, rinsed clean and patted dry
- 1 tablespoon butter, melted
- 1 tablespoon cayenne pepper sauce (such as Frank's® RedHot®)
Directions
Step 1
Preheat oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper or aluminum foil.
Step 2
Stir seeds, butter, and cayenne pepper sauce together in a bowl to coat the seeds completely; spread onto prepared baking sheet.
Step 3
Roast seeds to desired crispness, 30 to 45 minutes; cool completely on baking sheet before serving.
Cook’s Note:
You can also use olive oil if you don't want to use melted butter.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 213 | |
| % Daily Value * | |
| Total Fat19g | 24% |
| Saturated Fat5g | 24% |
| Cholesterol8mg | 3% |
| Sodium119mg | 5% |
| Total Carbohydrate6g | 2% |
| Dietary Fiber1g | 5% |
| Total Sugars0g | |
| Protein9g | |
| Vitamin C3mg | 17% |
| Calcium16mg | 1% |
| Iron5mg | 29% |
| Potassium284mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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