Cinnamon-Vanilla Roasted Butternut Squash Seeds

1. 1

   Preheat oven to 300u00b0F.

2. 2

   Remove seeds from squash and wash thoroughly to remove as much pulp as possible.

3. 3

   Spread seeds onto a work surface covered with paper towels and allow to air-dry for 15-30 minutes.

4. 4

   In a small bowl, whisk together melted butter, vanilla, cinnamon and sugar. Add seeds to mixture and toss until thoroughly coated.

5. 5

   Onto a medium baking sheet, spread into a single layer.

6. 6

   Roast for 40 minutes or until seeds are crisp and lightly browned.

7. 7

   Remove from oven and allow to cool completely before stirring or storing in an air-tight container. The seeds should keep for one to two weeks.

* Per serving · 4 servings · Values may vary.