Butternut Squash Pepitas

Name: Butternut Squash Pepitas
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: 1/2 cup
Ingredients: Kosher salt and freshly ground black pepper; 1/2 cup seeds from about 2 medium butternut squash; 1 teaspoon extra-virgin olive oil; 1/4 teaspoon Cajun seasoning or seafood seasoning, such as Old Bay, optional

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Level: Easy

Total: 1 hr 35 min (includes cooling time)
Active: 10 min

Yield: 1/2 cup

Why should pumpkins have all the fun? You can treat scooped-out butternut squash seeds the same way as pumpkin seeds. One medium squash will give you about 1/4 cup of seeds. Eat them in a couple handfuls or sprinkle on soup or over a salad.

Level: Easy

Total: 1 hr 35 min (includes cooling time)
Active: 10 min

Yield: 1/2 cup

Ingredients

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Kosher salt and freshly ground black pepper

1/2 cup seeds from about 2 medium butternut squash

1 teaspoon extra-virgin olive oil

1/4 teaspoon Cajun seasoning or seafood seasoning, such as Old Bay, optional

Directions

Bring a large pot of salted water to a boil. Add the seeds and boil for 10 minutes. Drain and dry on a paper-towel-lined baking sheet for 30 minutes to 1 hour.
Preheat the oven to 325 degrees F.
Pat the seeds dry with a paper towel once more. Dump and scatter the seeds onto a baking sheet and toss with the oil, some salt and the seasoning if using. Arrange the seeds in a single layer. Bake, stirring every 5 minutes, until puffy and light golden brown, 15 to 17 minutes (you will also hear them pop in the oven). Let cool on the baking sheet.