Cinnamon-Vanilla Roasted Butternut Squash Seeds

READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 300°F.
  • Remove seeds from squash and wash thoroughly to remove as much pulp as possible.
  • Spread seeds onto a work surface covered with paper towels and allow to air-dry for 15-30 minutes.
  • In a small bowl, whisk together melted butter, vanilla, cinnamon and sugar. Add seeds to mixture and toss until thoroughly coated.
  • Onto a medium baking sheet, spread into a single layer.
  • Roast for 40 minutes or until seeds are crisp and lightly browned.
  • Remove from oven and allow to cool completely before stirring or storing in an air-tight container. The seeds should keep for one to two weeks.
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