Ingredients and Weight:
- 1 butternut squash (about 3 pounds)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground cinnamon (optional)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Cut the butternut squash in half lengthwise and scoop out the seeds.
- Clean the seeds by removing any pulp or strings.
- In a bowl, combine the seeds, olive oil, salt, pepper, and cinnamon (if using). Toss to coat.
- Spread the seeds on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 20-25 minutes, or until golden brown and crispy.
- Let cool before serving.
Nutritional Information:
- Calories: 115 per serving (1/4 cup)
- Fat: 6 grams
- Carbohydrates: 10 grams
- Protein: 3 grams
- Fiber: 2 grams
Dish Characteristics:
- Savory and crunchy
- Nutty and slightly sweet
- Perfect as a snack or as a topping for salads, soups, or roasted vegetables
User Comments:
- "These roasted squash seeds are a delicious and healthy snack that I can't get enough of!" - Emily
- "I love that they are easy to make and so versatile. I use them as a topping for everything from salads to roasted vegetables." - John
- "The hint of cinnamon adds a touch of warmth and sophistication to this classic snack." - Sarah
Special Precautions and Tips:
- If you don't have parchment paper, grease the baking sheet lightly with oil.
- Be sure to clean the seeds thoroughly to remove any pulp or strings, as this can make them bitter.
- Store the roasted seeds in an airtight container at room temperature for up to 3 days.
