Tuesday, September 16, 2008

baked butternut squash seeds

after making butternut squash soup tonight (more on that tomorrow), i scooped together the leftover seeds for a second tasty treat. like pumpkin seeds, squash seeds make a delicious snack.

tossed with a teaspoon of olive oil and some salt, i baked them at 250* for 20 minutes. they come out golden brown, light & crunchy, and a perfect combination of nutty/salty flavor. yum!

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