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.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 248 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 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.

Step 4

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