World Vegan Month in November is a time to celebrate the many benefits of following this type of diet and lifestyle. Vegans have access to many amazing ingredients that create healthy and flavorful meals. Butternut squash seeds are one of those ingredients. Here is a recipe for roasted butternut squash seeds that any vegan will enjoy.
Collect and Prepare the Seeds
The first step is to collect and prepare the seeds. Each individual butternut squash does not contain a large amount of seeds like a pumpkin. You can get about a single serving from one squash. You can put the seeds you gather up in an airtight container for around a week in the refrigerator if you will be getting more later. Pull out all the seeds. Pick away as much is the squash membrane as possible. Rinse the seeds under running water. Dry the seeds with a towel.
You can add any combination of spices that you like to the seeds. A teaspoon of paprika and a quarter teaspoon of salt is a good basic combination. You could also decide to make the flavor more intense by adding chili powder, cumin or rosemary. Alternately, you might want to try brown sugar, cinnamon or honey for a sweeter treat. Put the seeds in a bowl and add two teaspoons of olive oil. Add in your chosen spices and mix until all seeds are coated.
Cook the Seeds
Take your spiced seeds and spread them out in a single layer on a baking sheet. You could line the sheet with parchment for an easier cleanup although it is not necessary. Preheat your oven to 350 degrees Fahrenheit. Put the seeds in for around six to eight minutes. Take them out and turn the seeds to prevent burning. Put them back in for about six to seven minutes. You want a total cooking time of between 12 and 15 minutes. Allow the butternut squash seeds to cool a little and then enjoy.