Roasted butternut squash seeds are delicious. Next time you prepare butternut or acorn squash — save the seeds and have yourself a nutritious little snack!

Ingreadient

• 1 cup butternut squash seeds or other hard squash seeds
• 1 tablespoon olive oil
• ½ teaspoon salt, or to taste

Direction

1. Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper or aluminum foil.
2. After removing the seeds from the squash, rinse with water, and remove any strings and bits of squash. Pat seeds dry, and place in a small bowl; stir in olive oil and salt until evenly coated. Spread seeds in an even layer on the prepared baking sheet.
3. Bake in the preheated oven for 15 minutes, or until seeds start to pop. Remove from the oven; cool on the baking sheet before serving.

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