Cinnamon-vanilla roasted butternut squash seeds (recipe)
| Cinnamon-vanilla roasted butternut squash seeds (recipe) | |
|---|---|
| Name | Cinnamon-vanilla roasted butternut squash seeds |
| Ingredients | Butter • Vanilla extract • Ground cinnamon • Sugar |
| Cooktime (in hours) | 0.666666667 |
| Preptime (in hours) | 0.083333333 |
| Totaltime (in hours) | 0.75 |
| Keto friendliness | Keto friendly |
| Calories | 17.9 |
| Fat | 1.4 |
| Protein | 0 |
| Carbohydrate | 1.2 |
| Fiber | 0.1 |
| Net carbohydrates | 1.1 |
| Sugar | 1.1 |
| Saturated fat | 0.9 |
| Cholesterol (mg) | 3.8 |
| Sodium | 12.7 |
| Servings | 8 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Cinnamon-vanilla roasted butternut squash seeds (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.
Cinnamon-vanilla roasted butternut squash seeds (recipe) image(external)
Recipe instructions
- Preheat oven to 300 8F.
- 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
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Food tags
Easy
Cinnamon-vanilla roasted butternut squash seeds (recipe) details
Time:
Prep Time in Hours and Mins:45M
"
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Contributors: Prab R. Tumpati, MD
