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10 minutes
15 minutes
25 minutes
- aluminum foil
- 1 cup butternut squash seeds or other hard squash seeds
- olive oil
- chili powder to taste
- sea salt to taste
- Preheat your oven to a toasty 400 degrees F (200 degrees C) and prepare a baking sheet lined with shiny aluminum foil.
- Cleanse pumpkin seeds to remove any strings or pulp. Gently pat dry or allow them to air dry in a strainer.
- Spread the seeds out evenly on the baking sheet. Drizzle with a touch of olive oil and mix well to ensure even coating. Sprinkle with a dash of chili powder and sea salt.
- Bake until lightly golden, stirring every 5 minutes for about 15 minutes. Let cool after removing from oven.
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