Cinnamon-vanilla Roasted Butternut Squash Seeds

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1 cup butternut squash seeds (uncooked)
• 1 tablespoon butter, salted
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 2 teaspoons sugar

Recipe

• 1 preheat oven to 300°f.
• 2 remove seeds from squash and wash thoroughly to remove as much pulp as possible.
• 3 spread seeds onto a work surface covered with paper towels and allow to air-dry for 15-30 minutes.
• 4 in a small bowl, whisk together melted butter, vanilla, cinnamon and sugar. add seeds to mixture and toss until thoroughly coated.
• 5 onto a medium baking sheet, spread into a single layer.
• 6 roast for 40 minutes or until seeds are crisp and lightly browned.
• 7 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.