Butternut Squash Seeds

I could not resist throwing out the seeds from my butternut squash. I used almost the same method to cook these seeds as I did for my acorn squash (if you remember that recipe posted in August).
Ingredients
Butternut squash seeds
Garlic salt
Pam (nonstick spray)

Directions
Cover a baking sheet with foil and spray with Pam.

After you wash the grime from the seeds, place the seeds onto the baking sheet. They should still be wet.

Generously sprinkle with garlic salt.

Bake seeds at 425 degrees for 3-5 minutes (eyeball them to make sure they do not burn), then toast for 1 minute (until golden brown).

This will be your favorite snack ever! You can probably eat all of them in one sitting.

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