ROSEMARY SAGE SQUASH SEEDS
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.
Provided by Katie Doyle
Categories Nuts and Seeds Appetizers
Time 40m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with aluminum foil or parchment paper.
- Separate squash seeds from squash flesh, rinse through a fine-mesh strainer, and spread onto a paper towel to dry.
- 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.
- Bake in the preheated oven, flipping every 10 minutes, until seeds are crunchy, 30 to 40 minutes.
Nutrition Facts : Calories 248.4 calories, Carbohydrate 6.5 g, Fat 22.7 g, Fiber 1.6 g, Protein 8.5 g, SaturatedFat 4 g, Sodium 588 mg, Sugar 0.3 g
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