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Roast butternut squash seeds as follows: Preheat the oven to 325°F. Place the clean, dry seeds in a large bowl. Toss the seeds with oil (extra virgin olive oil or avocado), salt, and seasonings.
Toss the squash with olive oil, maple syrup and salt in a bowl then and roast in the oven until golden and caramelized. As it is cooking, fry up the bacon and reserve the bacon grease. 2. Chop the bacon into little pieces and then mix it with the grease and add the pumpkin seeds. 3. When the squash is done mix all the ingredients and add salt ...
However, the seeds are edible, either raw or roasted, and the skin is also edible and softens when roasted. The seeds can even be roasted and pressed into an oil to create butternut squash seed oil. This oil can be used for roasting, cooking, on popcorn , or as a salad dressing .
Drizzle two butternut squash halves (seeds removed) with olive oil and season to taste. Add the squash to the air fryer basket and cook for 30 minutes at 350°F.
Here, pressure-cooked butternut squash is seasoned with a spiced vinaigrette, then scattered with pumpkin seeds, cilantro, and scallions. You can try this recipe with other winter squashes, too ...
Preheat the oven to 400°. Cut the butternut squash in half and scoop out the seeds. Brush both halves with olive oil then place cut side down on a baking pan. Roast for 40 minutes, or until ...