Cinnamon-Vanilla Roasted Butternut Squash Seeds - cooking recipe

Ingredients

1 cup butternut squash seeds (uncooked)
1 tablespoon butter, salted
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 teaspoons sugar

Preparation

Preheat oven to 300\u00b0F.
Remove seeds from squash and wash thoroughly to remove as much pulp as possible.
Spread seeds onto a work surface covered with paper towels and allow to air-dry for 15-30 minutes.
In a small bowl, whisk together melted butter, vanilla, cinnamon and sugar. Add seeds to mixture and toss until thoroughly coated.
Onto a medium baking sheet, spread into a single layer.
Roast for 40 minutes or until seeds are crisp and lightly browned.
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.