Rosemary Sage Squash Seeds

Name: Rosemary Sage Squash Seeds recipe
Prep time: 10 min
Cook time: 30 min
Yield: 2 servings
Cuisine: Global
Ingredients: ½ cup squash seeds; 1 tablespoon olive oil; 1 teaspoon dried rosemary, or more to taste; ½ teaspoon salt; ¼ teaspoon dried sage

by Léane Guerin 1 year ago

0 (0)

30 minutes

248.4 kcal

6.5 g carbs

Share recipe

Description

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.

Ingredients

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

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.

Nutrition Facts

serving: 2 servings

calories: 248.4 kcal

carbohydrates: 6.5 g

protein: 8.5 g

saturated fat: 4 g

sodium: 588 mg

fiber: 1.6 g

sugar: 0.3 g