No Meat Zone Recipes: JL’s Salt & Vinegar Butternut Squash Seeds

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JL’s Salt & Vinegar Butternut Squash Seeds

  • Butternut squash
  • apple cider vinegar
  • ground Himalayan salt
  • olive oil

Rinse the seeds of freshly cut butternut squash. In a small bowl mix seeds with two splashes of apple cider vinegar and ground Himalayan salt (to taste.) Mix and place on a cookie sheet with parchment paper (sprayed with olive oil.) Spread seeds on the cookie sheet and salt to taste. Bake for 30 minutes at 350.

JL | @JLgoesvegan
Post-40 JL became a marathoner and triathlete, changed careers and transitioned from vegetarian to vegan. She now blogs about vegan cooking (and wine!) and fitness. Follow JL on her blog and Facebook.

Photo credit: JL Goes Vegan

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