Paprika Roasted Butternut Squash Seeds

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I started roasting the seeds from any type of squash I make because I hate wasting food. I remembered when I was younger and my mom would roast the seeds from the pumpkins we would carve around Halloween, and I thought to myself, “…why not all squash seed varieties??!” These Moroccan-inspired spice additions have become my absolute favorite! I’m already craving them again just looking at the photo…

What You’ll Need:

  • Seeds of a butternut squash, rinsed

  • Paprika

  • Turmeric

  • Coarse sea salt

  • Sicilian olive oil

Preparation:

Preheat your oven to 400°F (200°C). Line a baking tray with foil (for easier cleanup!) and lay the seeds on the baking sheet. Sprinkle with your favorite herbs & spices, and drizzle with olive oil. Bake for 10 mins. Et voila! Buon appetito!

Alyssa D'AdamoComment