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These roasted seasoned squash seeds are just a little slice of heaven!!!
I shared my homemade seasoned salt recipe, yesterday, which was inspired by a butternut squash and sweet potato soup. I am really into using everything lately. Making vegetable stock with the extras of veggies, using the excess chicken for stock, so what better than using the seeds from a butternut squash for a snack or a garnish for soup. Pairing the butternut squash seeds with the seasoned salt equals scrumptious and delicious.
I ate most of them before they made them into my butternut squash soup and barely had enough left for photos for the soup, which will be on the blog very soon.
I used the Homemade Seasoning Salt, on the butternut squash seeds and it was truly yum. They added a wonderful crunch and made the meal truly complete. Just delicious and satisfying.
This is one of those things that can be made and added as a garnish or a great low-calorie snack. If I had any left, which rarely happens, I store them in an airtight container.
I hope you like this recipe, and if so, please share the love on Facebook, Pinterest, or your favorite way of relating to your friends and family, and please continue connecting with me on Instagram, Pinterest, Twitter
Thank you for always sharing my passion and love for food and family!
xo!
📖 Recipe
Roasted Seasoned Squash Seeds
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Equipment Needed:
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Instructions
- Preheat oven to 400 degrees
- In a Ziploc bag, add a teaspoon of the seasoning salt and the butternut squash seeds, combine and blend well!
- On a cookie sheet, place a sheet of parchment paper and place the seasoned seeds onto the cookie sheet. Spray with olive oil spray, and bake for about 10 minutes. Keep them in a covered container for about a week!
NOTES
- Any nutritional value used is an estimate. These figures can change based on ingredients and portion size
