Roasted Winter Squash Seeds

Roasted Winter Squash Seeds

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  • 1 cup rinsed and drained winter squash seeds (from either cooked or raw squash)
  • 1 teaspoon kosher salt or sea salt


Preheat oven to 350° F.

Toss the seeds with the salt and spread out in a single layer on a parchment-lined baking sheet. Roast, stirring once, until the seeds are golden and crispy, about 12 to 20 minutes depending on the size of the seeds.

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