Cinnamon-Vanilla Roasted Butternut Squash Seeds

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

1. Preheat oven to 300u0b0F.
2. Remove seeds from squash and wash thoroughly to remove as much pulp as possible.
3. Spread seeds onto a work surface covered with paper towels and allow to air-dry for 15-30 minutes.
4. In a small bowl, whisk together melted butter, vanilla, cinnamon and sugar. Add seeds to mixture and toss until thoroughly coated.
5. Onto a medium baking sheet, spread into a single layer.
6. Roast for 40 minutes or until seeds are crisp and lightly browned.
7. 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.

butternut squash seeds, butter, vanilla extract, ground cinnamon, sugar

Taken from www.food.com/recipe/cinnamon-vanilla-roasted-butternut-squash-seeds-507315 (may not work)