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Butternut Squash with Spicy Roasted Seeds
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This recipe works with butternut squash or pumpkin. (If using acorn squash, see variation at end of recipe)
Cut the squash or pumpkin in half.
Scoop out the seeds and strings, and set aside in small bowl.
Peel and cube into 1" pieces.
Oil a large baking sheet, and spread out the pieces evenly.
Drizzle with olive oil and sprinkle lightly with sea salt.
Bake at 375 until tender but still firm.
While squash is baking, prepare the seeds and strings by mixing with 1 T olive oil and 2 tsps. Sweet Asian spice blend by Your Spice of Life.
When squash is ready, remove baking sheet from oven. Increase oven heat to 425.
Push the squash over to make room for the seeds.
Return to oven and roast for an additional 10 minutes, or until the seeds are crisp and the squash begins to brown.
For acorn squash:
Follow the same recipe except leave the squash in halves, with the skin on.
Place halves on the baking sheet with the cut side down.
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