Butternut Squash Crisps and Seeds
Butternut Squash is a special vegetable. It's so delicious in pastas, great for salads, has a lot of fiber, and is generally really healthy for you. Lots of the recipes out there call for peeled and deseeded butternut squash though but if you are like me and hate wasting food that can be salvaged, this is the recipe for you!
Super easy to do and you can customise the spices used to truly make it your newest, no-waste, healthy snack! They are lovely to top on other dishes as well. The skin comes out very crispy and the seeds taste like popcorn, so trust me you have to try this the next time you are thinking of throwing away the peel and seeds.
Serves: 2 as a light snack
Difficulty: Level 0
Health factor: ⭐⭐️⭐️⭐️
Ingredients
Peel and seeds (without the spider web-y bits) from 1 butternut squash
1tbsp olive oil or any oil of your choice
For the Spicing (ofc feel free to change this to whatever you want):
Dash of sugar
Dash of cinnamon
Dash of salt
Instructions
Pre-heat your oven to 175 degrees celsius.
Lay your peel and seeds on the roasting tin. Drizzle 1tbsp olive oil and season with salt, sugar and spices. Mix it around with a spatula and ensure that the peel and seeds are well spaced out.
Pop the tin in the oven for 5-10 minutes for the peel, then using tongs, take out the peel and put the tin back in the oven for an additional 5 mins or so for the seeds. Please ensure you watch this as depending on your oven, the peel might burn if the oven is too hot! If unsure, do take out and try to break the peel to see if it's ready or not. If it snaps (like on our insta) it's ready.
The seeds should be a nice golden color too when it's ready.
Let them cool before serving. Enjoy!
