Food recipes
Cinnamon-Vanilla Roasted Butternut Squash Seeds
Cinnamon-Vanilla Roasted Butternut Squash Seeds Ingredients: squash, winter, butternut, raw butter, salted vanilla extract spices, cinnamon, ground sugars, granulated Directions: Preheat oven to 300F. Remove seeds fro...
Cinnamon-Vanilla Roasted Butternut Squash Seeds
Ingredients:
squash, winter, butternut, raw
butter, salted
vanilla extract
spices, cinnamon, ground
sugars, granulated
Directions:
Preheat oven to 300F.
Remove seeds from squash and wash thoroughly to remove as much pulp as possible.
Spread seeds onto a work surface covered with paper towels and allow to air-dry for 15-30 minutes.
In a small bowl, whisk together melted butter, vanilla, cinnamon and sugar.
Add seeds to mixture and toss until thoroughly coated.
Onto a medium baking sheet, spread into a single layer.
Roast for 40 minutes or until seeds are crisp and lightly browned.
Remove from oven and allow to cool completely before stirring or storing in an air-tight container.
The seeds should keep for one to two weeks.
Ingredients:
squash, winter, butternut, raw
butter, salted
vanilla extract
spices, cinnamon, ground
sugars, granulated
Directions:
Preheat oven to 300F.
Remove seeds from squash and wash thoroughly to remove as much pulp as possible.
Spread seeds onto a work surface covered with paper towels and allow to air-dry for 15-30 minutes.
In a small bowl, whisk together melted butter, vanilla, cinnamon and sugar.
Add seeds to mixture and toss until thoroughly coated.
Onto a medium baking sheet, spread into a single layer.
Roast for 40 minutes or until seeds are crisp and lightly browned.
Remove from oven and allow to cool completely before stirring or storing in an air-tight container.
The seeds should keep for one to two weeks.