Roasted Squash Seeds
Photography: Marcus Nilsson
Martha Stewart Living, November 2013
- Prep Time 6 minutes
- Total Time 50 minutes
Yield Makes 1 1/2 cups
- 2 cups butternut or acorn squash seeds with pulp (from 3 squashes)
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon coarse salt
- Preheat oven to 300 degrees. Toss together all ingredients and spread mixture in a single layer on a parchment-lined rimmed baking sheet. Bake, stirring every 15 minutes, until seeds are crisp and pulp is caramelized, 50 to 60 minutes. Let cool completely before serving. Squash seeds can be made up to 1 week ahead and stored at room temperature.
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