Roasted Butternut Squash with Toasted Seeds

Directions

For the Squash

1. Preheat oven to 375˚F.

2. Cut the squash in half lengthwise. Using a spoon, remove the seeds and save for roasting.

3. Lay the squash halves, cut-side up, on a baking tray. Lightly drizzle or brush with the oil, and season with salt.

4. Roast the squash, uncovered, in the oven for about 40-50 minutes, until the flesh is very tender. Remove from the oven.

For the Seeds

1. Preheat oven to 325°F. Line a baking sheet with parchment paper.

2. Place seeds in a small bowl. Add olive oil, salt and pepper and stir to combine.

3. Spread the seasoned seeds out onto the baking sheet in an even single layer.

4. Roast for 20-25 minutes until starting to lightly brown around the edges. Toss/stir the seeds a couple times throughout roasting.

5. Remove from oven once they are a nice light golden brown.

6. Let cool and enjoy and sprinkle on top of roasted squash and serve.