Rosemary Sage Squash Seeds recipe

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Ingredients

½ cup squash seeds
1 tablespoon olive oil
1 teaspoon dried rosemary, or more to taste
½ teaspoon salt
¼ teaspoon dried sage

Nutrition Info

248.4 calories
carbohydrate: 6.5 g
cholesterol: : -
fat: 22.7 g
fiber: 1.6 g
protein: 8.5 g
saturatedFat: 4 g
servingSize: -
sodium: 588 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with aluminum foil or parchment paper.

  2. Separate squash seeds from squash flesh, rinse through a fine-mesh strainer, and spread onto a paper towel to dry.

  3. Combine squash seeds, olive oil, rosemary, salt, and sage in a bowl and mix well. Spread seasoned seeds in a single layer onto the prepared baking sheet.

  4. Bake in the preheated oven, flipping every 10 minutes, until seeds are crunchy, 30 to 40 minutes.

Recipe Yield

2 servings

Recipe Note

Perfect for eating on the go, a small snack, or even as a movie night popcorn replacement. Be sure to store any leftovers in an airtight bag or small container, which will keep them crispy for a few days after baking.

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