How to make roasted butternut squash



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Preheat your oven to 350°F. Also wash your butternut squash.

Slice it in half at the middle. (Make sure you use a better knife than the one I used lol)

3 bowls for seeds, peels and squash. Then start peeling and taking out all the pulp seed mix.

After the pulp and seeds are out.

Then proceed to cut.

It's best to cut them about the same size for even cooking.

Rinse the seeds and remove as much pulp as you can.

Then on a lightly greased baking pan just spread out the seeds.

Sprinkle 1 tsp of salt on the seeds.

Then sprinkle on seeds 1/4 tbsp of paprika.

At this point you can separate into 2 batches if you'd like.

Time for Rosemary.

Set out all ingredients at hand.

Cut up the Rosemary into small pieces.

Add 1tbsp of olive oil if your doing half a batch or 2 tbsp if your doing the full batch.

Then add all ingredients and mix.

Add parchment paper to pan and put butternut squash on it, then place seed tray and squash pan in oven.

After 40 mins take out.

Let cool for 3-5 mins. These are a good snack option! And you can pretty much season it whichever way you like.

Let cool for 3-5 mins and then plate. The missing squares were really yummy couldn't help but take a couple ahead of time lol

Enjoy!


Watch the video: How to make Butternut Squash Soup


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