CINNAMON-VANILLA ROASTED BUTTERNUT SQUASH SEEDS
When cooking butternut squash, don't throw out the seeds when you can roast them into these tasty treats. The warm aroma of cinnamon and vanilla fills our home while these roast. They are crispy and have just the right balance of flavors. This recipe calls for butternut squash seeds, but the seeds of any other winter squash could be substituted such as pumpkin, acorn, hubbard, etc. Do note, however, that larger seeds will take a bit longer to roast.
Provided by MarthaStewartWanabe
Categories < 60 Mins
Time 45m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- 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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Mialee
[email protected]These seeds are a bit pricey, but they're worth it.
Cute Life
[email protected]I'm not a huge fan of butternut squash, but these seeds are delicious!
Guist Guist
[email protected]These seeds are a great way to use up leftover butternut squash.
Saba Sabajabeen
[email protected]I love how easy these seeds are to make. I can just throw them in the oven and forget about them.
Grace Suah
[email protected]These seeds are the perfect snack for a party or a movie night.
david thomas
[email protected]I've been making these seeds for years and they're always a crowd-pleaser.
Mohamed Muraj
[email protected]I made these seeds for Thanksgiving and they were a huge hit!
Muhamed Naimudeen
[email protected]These seeds are also a great way to get your kids to eat their vegetables.
Qasim Khliji
[email protected]I like to add a little bit of cayenne pepper to my seeds for a little kick.
Tope Sekemi
[email protected]These seeds are a great source of protein and healthy fats.
Kumi
[email protected]I accidentally burned my seeds the first time I made them. Be careful not to overcook them!
Nouman Amir
[email protected]I found that the seeds roasted best when I used a convection oven setting.
Nathen Cedillo
[email protected]These seeds are a bit time-consuming to make, but they're worth it.
Alexis Whitton
[email protected]I love the combination of cinnamon and vanilla in these seeds. It's so unique and flavorful.
Belle Perez
[email protected]These seeds are a great way to use up leftover butternut squash.
Mommy Edward
[email protected]I'm not usually a fan of butternut squash, but these seeds are amazing! I'll definitely be making them again.
Deevya Khadka
[email protected]I made these seeds for a party and they were a hit! Everyone loved them.
Tonya Hairston
[email protected]These cinnamon vanilla roasted butternut squash seeds are a delightful treat! They're easy to make and have the perfect balance of sweet and savory flavors.