Fall Squash ·
Squash ·
Dr. Amy Sapola
898 Squash or other traditional butternut squash
1 tbsp Olive Oil or Vegetable Oil
Salt and Pepper
Seeds from 1 winter squash (about 1/2/ cup), cleaned
1 1/2 teaspoons Extra Virgin Olive Oil
Salt and Pepper
Preheat oven to 375˚F.
Cut the squash in half lengthwise. Using a spoon, remove the seeds and save for roasting.
Lay the squash halves, cut-side up, on a baking tray. Lightly drizzle or brush with the oil, and season with salt.
Roast the squash, uncovered, in the oven for about 40-50 minutes, until the flesh is very tender. Remove from the oven.
Preheat oven to 325°F. Line a baking sheet with parchment paper.
Place seeds in a small bowl. Add olive oil, salt and pepper and stir to combine.
Spread the seasoned seeds out onto the baking sheet in an even single layer.
Roast for 20-25 minutes until starting to lightly brown around the edges. Toss/stir the seeds a couple times throughout roasting.
Remove from oven once they are a nice light golden brown.
Let cool and enjoy and sprinkle on top of roasted squash and serve.
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