Whether is be acorn squash, pumpkin, or butternut squash, toasted seeds are, for me, like the cherry on top of a sundae. This extra little treat is quick, easy, and creates less waste (yay!). You can eat these as a snack, sprinkle them on top of soup, or mix them in with roasted veggies.
- acorn squash seeds
- non-fat butter cooking spray
1. Pre-heat oven to 275 degrees.
2. Remove seeds from the acorn squash. Separate and throw away any bits of squash, membranes, or strings. Rinse and dry seeds.
3. Spread seeds on a non-stick baking sheet. Spray with non-fat butter cooking spray and sprinkle with salt.
4. Roast for 15 minutes.